Ingredients:

  • 1.5 lbs (680g) fresh octopus, cleaned
  • 2 tbsp (30ml) olive oil
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 lemon, cut into wedges for serving
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh oregano (or 1 tsp dried)
  • 1 tbsp finely chopped fresh mint
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Tenderize the octopus by pounding it gently with a rolling pin or giving it a brief massage.
  2. Bring a large pot of salted water to a boil. Submerge the octopus and simmer until tender, testing with a fork, approximately 30-45 minutes. Drain well.
  3. While still slightly warm, toss the octopus with olive oil, salt, and pepper. Let it marinate in the fridge for at least 1 hour.
  4. In a mixing bowl, whisk together the extra virgin olive oil, lemon juice, garlic, parsley, oregano, mint, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Preheat your grill to medium-high heat. Grill the octopus, turning occasionally, until lightly charred and slightly crispy, about 3-5 minutes per side.
  6. Transfer the grilled octopus to a serving platter. Drizzle generously with the lemon-herb dressing. Serve immediately with lemon wedges, if desired.