Grilled Octopus with Lemon and Herbs

Ingredients

• 1 large octopus (about 2-3 pounds)

• 1 lemon, sliced

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh oregano, chopped

• 1 teaspoon paprika

• Salt and pepper to taste

• Lemon wedges for serving

Directions

1. Rinse the octopus under cold water and remove the beak and eyes if not already done.

2. Bring a large pot of water to a boil. Add the octopus and cook for about 45-60 minutes until tender. You can test by piercing the thickest part with a fork; it should go in easily

3. Once the octopus is tender, remove it from the water and let it cool slightly.

4. In a large bowl, mix the olive oil, minced garlic, chopped parsley, oregano, paprika, salt, and pepper.

5. Cut the octopus into manageable pieces (tentacles and head) and toss them in the marinade. Let it sit for at least 30 minutes, or up to 2 hours for more flavor.

6. Preheat your grill to medium-high heat. Grill the octopus pieces for about 3-4 minutes on each side until they are nicely charred and crispy on the edges. During the last minute of grilling, add the lemon slices to the grill to get a nice char.

7. Arrange the grilled octopus on a serving platter, drizzle with a bit more olive oil, and garnish with the grilled lemon slices and additional fresh herbs if desired. Serve with lemon wedges on the side.