Grilled octopus with olive oil and lemon

 

How to:

1 octopus (about 1-1.5 kilos)
1/2 tsp. olive oil
The juice of 2 lemons
2- 3 cloves of garlic, chopped
1 tbsp. vinegar
Salt and pepper
1 tsp. sweet oregano
1 bay leaf (optional)

How to:

Clean the octopus and rinse well with plenty of water.
Place the octopus in a large pot with the bay leaf (if using) and the vinegar. There is no need to add water, as the octopus will release its own juices. Boil over low heat for about 40-50 minutes or until the octopus is tender.
Once the octopus is cooked, remove it from the pot and let it cool slightly. Strain the liquids and cut the octopus into pieces (tentacles and head).
In a bowl, mix the olive oil, lemon juice, garlic, oregano, salt and pepper. Place the octopus pieces in the mixture and let them marinate for about 30 minutes.
Preheat the grill or barbeque to medium-high heat. Grill the octopus pieces for about 5-7 minutes on each side, until nicely browned and crispy.
Transfer the grilled octopus to a platter and garnish with additional lemon slices.