Grilled Octopus with Lemon & Oregano

Step 1

Fill a large pot with 8 cups of water and bring it to a rolling boil over high heat, watching until you see vigorous bubbles rapidly breaking the surface, about 8 minutes.

Step 2

Cut the lemon in half lengthwise from top to bottom, exposing the juice chambers inside. Cut each half in half crosswise, creating 4 wedges.

Step 3

Place the octopus on a cutting board. Hold one tentacle at the base where it connects to the head and cut straight down through the base, separating the tentacles from the head; repeat with each tentacle.

Step 4

Carefully place the octopus pieces into the boiling water — they will sink. Add the 4 lemon wedges and 3 whole garlic cloves to the pot.

Step 5

Reduce heat to medium and simmer uncovered for 25 minutes, watching for steam rising steadily from the surface. The octopus is ready when a fork easily pierces the thickest part of a tentacle.

Step 6

Remove the octopus from the pot using a slotted spoon and place on a cutting board to cool for 3 minutes until cool enough to handle without burning your fingers.

Step 7

Pat the cooled octopus dry with paper towels, pressing gently all over to remove excess moisture so it will char better on the grill.

Step 8

Place 2 tablespoons of olive oil in a small bowl. Measure 1 tablespoon of dried oregano into the same bowl and stir with a spoon until the oregano is evenly coated in oil.

Step 9

Brush the oregano-oil mixture over all sides of the octopus pieces, using a pastry brush to coat them evenly, so every surface will have flavor.

Step 10

Heat a grill pan or cast iron skillet over medium-high heat for 3 minutes until it shimmers and you can hold your hand 4 inches above it for only 2 seconds before it gets too hot.

Step 11

Place the octopus pieces on the hot pan, laying them flat. Resist moving them — let them sit undisturbed for 3 minutes until the underside turns golden brown with dark char marks.

Step 12

Using tongs, flip each octopus piece to the opposite side. Cook for 2 more minutes without moving them until this side also turns golden brown and charred.

Step 13

Sprinkle 1 teaspoon of sea salt evenly over the octopus pieces, dividing it between them.

Step 14

Divide the octopus pieces between two plates. Drizzle the remaining 2 tablespoons of olive oil over both plates in a thin stream, so each piece gets coated.

Step 15

Cut the remaining lemon half into thin wedges and place a few wedges on each plate for squeezing over the octopus at the table.