Most octopuses are sold gutted, and frozen or thawed. If you have a Greek or Asian market near you, you may be able to find it fresh.
- 1 (3-pound) octopus
- ½ cup extra-virgin olive oil
- 2 tablespoons dried oregano
- Salt and pepper, to taste
- 1 lemon
Simmer the octopus gently in a large pot of well-salted water for about 30 minutes or until the tentacles easily pull free from the body.
Cool in ice water for 10 minutes, then drain.
Separate the tentacles from the body and peel off the suckers and skin with your hands. Rinse under water.
Coat the octopus in the olive oil and oregano and let marinate for 30 minutes in the refrigerator.
Preheat grill on high.
Season the octopus with salt and pepper, and place on the grill. Grill for 1 or 2 minutes per side, just to char the surface and heat the octopus through.
Transfer to plates, squeeze lemon over the top, and enjoy.
There are many theories on how to make an octopus more tender when cooking it. One is to add a wine cork to the pot while boiling. Another is to dip the octopus 3 times in the boiling water before cooking it, and another says to beat it no more than 20 times on a rock. Just simmer until tender, and that is all.