Ingredients:

  • 2 lbs (900g) fresh or frozen octopus, thawed
  • 1/4 cup (60ml) extra virgin olive oil, plus more for grilling
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) dry red wine vinegar
  • 2 tablespoons (10g) chopped fresh oregano, plus more for garnish
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2.5g) salt, plus more to taste
  • 1/4 teaspoon (1.25g) black pepper, plus more to taste
  • Lemon wedges (optional)
  • Fresh oregano sprigs (optional)

Instructions:

  1. If using fresh octopus and it feels firm, tenderize it by either hitting it against a hard surface a few times or placing it in a freezer bag and freezing for 30-60 minutes. Thaw completely before proceeding.
  2. In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, fresh oregano, dried oregano, salt, and pepper.
  3. Place the octopus in a resealable bag or shallow dish and pour the marinade over it. Ensure the octopus is well coated. Marinate in the refrigerator for at least 1 hour, or up to 2 hours.
  4. Preheat your grill to medium-high heat. Clean and oil the grill grates.
  5. Remove the octopus from the marinade, allowing excess marinade to drip off. Grill for 5-8 minutes per side, until the octopus is slightly charred and tender. Watch carefully to avoid burning. A meat thermometer inserted into the thickest part should read around 145°F (63°C).
  6. Remove the octopus from the grill and let it rest for a few minutes. Slice the octopus into bite-sized pieces. Drizzle with a little extra olive oil, sprinkle with fresh oregano, and serve immediately with lemon wedges.