- 2 garlic cloves peeled
- Cleaned octopus 500-800g
- Salt flakes & black pepper
- Extra virgin olive oil 10ml divided
- 1 lemon
- In a large pot, place the octopus, with the lemon cut in half, cork, and garlic. Cover with water by 1cm and bring to a boil over medium high heat.
- Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over coal grate. Alternatively, set the burners of a gas grill to high heat.
- Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Toss the octopus with 5 ml the olive oil and season with salt and pepper.
- Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.
- Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper. Serve immediately with lemon wedges if desired.
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