Simple Greek Grilled Octopus: A Mediterranean Delight

Bring a large pot of water to a boil and add a pinch of salt.
Gently lower the octopus into the water and simmer for 45-60 minutes, or until the octopus is tender. You can test this by piercing the thickest part of a tentacle with a fork—it should easily slide in.
Once the octopus is tender, remove it from the water and let it cool for a few minutes.
Grill the Octopus:

Preheat your grill or grill pan to medium-high heat.
Rub the octopus with olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
Place the octopus on the grill and cook for 4-5 minutes per side, or until the octopus is nicely charred and crispy on the edges.
Serve:

Once grilled, slice the octopus into bite-sized pieces and serve with fresh lemon wedges. Garnish with chopped parsley for a fresh finish.
Serving and Storage Tips: