Grilled Octopus

Method

1. 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.
2. 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.
3. 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.
4. 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
5. 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.
6. 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.