Ingredients:

  • 2 lbs (900g) fresh or frozen octopus
  • 1 large onion, quartered
  • 2 bay leaves
  • 1 tsp (5g) black peppercorns
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. If using frozen octopus, thaw completely. Clean the octopus by removing the beak and ink sac. Rinse thoroughly.
  2. Place the octopus in a large pot with the onion, bay leaves, and peppercorns. Cover with water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the octopus is tender.
  3. Remove the octopus from the pot and let it cool slightly. Once cool enough to handle, cut the tentacles apart from the body.
  4. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, parsley, thyme, red pepper flakes (if using), salt, and pepper.
  5. Add the octopus to the marinade, ensuring it's well coated. Cover and refrigerate for at least 2 hours, or up to 4 hours.
  6. Preheat the grill to medium-high heat. Remove the octopus from the marinade and grill for 3-5 minutes per side, or until slightly charred and heated through. Be careful not to overcook.
  7. Serve immediately with a squeeze of fresh lemon juice.