Ingredients:

  • 2.5 lb octopus (about 1134g), cleaned
  • 1 cup dry red wine (for simmering)
  • 2 bay leaves
  • 1 small yellow onion, quartered
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh oregano, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Place the cleaned octopus, dry red wine, bay leaves, and quartered onion in a large pot. Fill the pot with water until the octopus is fully submerged. Bring the liquid to a very gentle simmer and cook, covered, for 50 minutes, or until the octopus is incredibly tender when pierced with a fork. Drain the octopus and let cool completely.
  2. Once cooled, slice the octopus tentacles into individual pieces. In a separate bowl, whisk together the olive oil, lemon juice, fresh oregano, fresh parsley, salt, and pepper to create the Lemon Herb Vinaigrette. Toss the cooled octopus pieces thoroughly with the vinaigrette and let marinate for at least 15 minutes.
  3. Preheat a grill to blazing high heat (500°F+). Grill the marinated octopus pieces for a total of 8 to 10 minutes, flipping halfway, until smoky, slightly charred, and reheated through. Do not overcook during this stage.
  4. Remove the octopus from the grill. Serve immediately, drizzled with any remaining vinaigrette or fresh lemon wedges.