Grilled Octopus with Olive Oil and Herb

If using frozen octopus, be sure to thaw it in the refrigerator overnight before using.
Place the octopus in a large pot of water and add the halved lemon, smashed garlic cloves, bay leaves, and a pinch of salt.
Bring the water to a boil, then reduce the heat and simmer for 45-60 minutes, or until the octopus is tender. If you can easily pierce a fork into the thick part of a tentacle, it’s ready.
Once cooked, remove the octopus from the water and set it aside to cool slightly. Once cool enough to handle, slice the octopus into bite-sized pieces or leave the tentacles whole for a more dramatic presentation.
Step 2: Prepare the Marinade
In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, chopped oregano, minced garlic, and red pepper flakes (if using).
Season with salt and freshly ground black pepper to taste.
Step 3: Marinate the Octopus
Place the cooked and sliced octopus into a shallow dish and pour the marinade over it.
Toss the octopus to ensure it is well coated in the marinade. Cover and let it marinate for at least 30 minutes to allow the flavors to develop. If you have more time, marinate for up to 2 hours for a deeper flavor.
Step 4: Grill the Octopus
Preheat your grill or grill pan over medium-high heat.
Brush the grill with a bit of oil to prevent sticking.
Grill the marinated octopus for about 3-4 minutes per side, or until the surface gets crispy and charred marks appear. Be careful not to overcook, as it can become tough.
Step 5: Serve
Remove the grilled octopus from the grill and plate it.
Garnish with additional fresh parsley, a squeeze of lemon juice, and a drizzle of olive oil, if desired.
Serving and Storage Tips