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