Ingredients:

  • 2 large lemons (juice and zest) (about 1/2 cup or 120 ml)
  • 4 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil (120 ml)
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon dried oregano (5 g)
  • Salt and pepper to taste
  • 2 pounds (900 g) octopus, cleaned
  • Water, for boiling

Instructions:

  1. In a mixing bowl, whisk together lemon juice and zest, minced garlic, olive oil, smoked paprika, oregano, salt, and pepper.
  2. In a large pot, bring water to a boil. Add octopus and simmer for 40-60 minutes until tender. Check doneness by piercing once with a knife.
  3. Remove the octopus from the pot and let it cool. Cut it into tentacles and place into the marinade for at least 2 hours.
  4. Heat your grill to high heat.
  5. Using tongs, place the marinated octopus on the grill. Cook for 3-5 minutes per side or until charred.
  6. Plate the grilled octopus, drizzle with additional olive oil, and garnish with fresh herbs if desired.