Grilled Octopus Recipe

• 2 lb Cleaned and trimmed octopus
• 2 tbsp Fresh lemon juice
• 8 tbsp Extra virgin olive oil
• 1/4 Cup finely chopped parsley
• 3 tbsp Red wine vinegar
• 1 tsp Cracked black pepper
• 1 tbsp Dried oregano
• 1 tsp Coarse salt

• Preheat grill to high. If it gets over heated, lower the heat and bring to medium.
• Rub off red skin of the octopus.
• Chop the octopus body into quarters leaving the legs whole.
• Dip the pieces under cold water. Rinse and blot dry.
• You can directly place the legs onto the grill.
• Smear the grill top with grape seed oil.
• Arrange the cut pieces on the grill and cook.
• Turn every minute until the pieces are well cooked on all sides.
• Chop the cooked octopus into bite-sized pieces and transfer to a bowl.
• Mix lemon juice, oregano, vinegar, parsley and salt together.
• Pour the mixture over the octopus and toss to mix.
• Marinate the octopus for 30 minutes.
• Add salt and black pepper.
• Serve it with lemon wedges.