• Whole octopus – 2-3 pounds, cleaned

• Water – enough to submerge the octopus Bay

• Bay leaves – 2

• Garlic–3 cloves, smashed 

• Lemon–1, halved

• Salt – 1 teaspoon

• Olive oil–1/4 cup

• Lemon juice – 2 tablespoons

• Garlic – 2 cloves, minced

• Fresh parsley – 2 tablespoons, chopped

• Red pepper flakes – 1/4 teaspoon

• Black pepper – to taste

• Salt–to taste

Preparing the Octopus

Step 1: Clean the Octopus 

If not already cleaned, remove the beak, eyes, and internal organs. Rinse thoroughly under cold water. 

Step 2: Tenderize by Boiling 

In a large pot, bring water to a gentle boil. Add bay leaves, garlic, lemon halves, and salt. 

Submerge the octopus and simmer for 45-60 minutes, or until tender. The flesh should be easily pierced with a fork. 

Step 3: Cool and Dry 

Remove the octopus from the pot and let it cool to room temperature. Pat it dry with paper towels to ensure a good sear on the grill. 

Marinating the Octopus

Step 1: Prepare the Marinade 

In a bowl, whisk together olive oil, lemon juice, minced garlic, parsley, red pepper flakes, salt, and black pepper. 

Step 2: Coat the Octopus 

Cut the octopus into manageable pieces (tentacles or sections). Toss with the marinade, ensuring it’s well–coated. Let it marinate for 30 minutes to 2 hours. 

Grilling the Octopus 

Step 1: Preheat the Grill 

Preheat your grill to medium–high heat (about 400°F). Oil the grates to 

prevent sticking. 

Step 2: Grill the Octopus 

Place the octopus pieces directly on the grill. 

Cook for 3-4 minutes per side, until lightly charred and heated through. Avoid overcooking to prevent toughness. 

Serve over arugula salad or with crusty bread as an appetizer.