Step 1: Clean the Octopus

If your octopus isn’t pre-cleaned, start by removing the beak, eyes, and any remaining innards. Rinse the octopus thoroughly under cold water to remove any sand or debris.

Step 2: Tenderize the Octopus

In a large pot, bring water to a simmer with lemon halves, garlic, bay leaf, and black peppercorns. Submerge the octopus and cook over low heat for about 1 hour or until fork-tender.

• Tip: The octopus is done when you can easily pierce it with a fork. Avoid overcooking, as this can make it rubbery.

Step 3: Cool and Prepare for Grilling

Remove the octopus from the pot and let it cool slightly. Pat it dry with paper towels. Cut the tentacles apart, leaving them whole for grilling.

Step 4: Marinate the Octopus

In a mixing bowl, whisk together olive oil, lemon juice, smoked paprika, oregano, crushed red pepper flakes, salt, and pepper. Toss the octopus tentacles in the marinade and let them sit for at least 30 minutes (or up to 2 hours in the refrigerator).

Step 5: Preheat the Grill

Preheat your grill to medium-high heat. Oil the grates to prevent sticking.

Step 6: Grill the Octopus

Place the tentacles on the hot grill and cook for 3–4 minutes per side, or until they develop a nice char and smoky flavor.

• Tip: Baste the octopus with any remaining marinade as it grills for extra flavor.

Step 7: Garnish and Serve

Transfer the grilled octopus to a serving platter. Sprinkle with fresh parsley and serve with lemon wedges on the side.