Preparation:

Step 1: Pre-cook the Octopus

• Bring a large pot of water to a boil. Add the bay leaf and a generous pinch of salt to the water.
• Submerge the cleaned octopus in the boiling water. Reduce the heat to a simmer and cook for about 40-50 minutes. The octopus should become tender—check by piercing it with a fork; it should slide through with ease.
• Once done, drain the octopus and set it aside to cool slightly.

Step 2: Prepare the Marinade

• In a medium bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper.
• Once the octopus is cool enough to handle, cut it into large pieces if it is not already divided into tentacles.
• Toss the octopus pieces into the marinade, making sure each piece is fully coated. Let it marinate for at least 30 minutes to absorb the flavors.

Step 3: Grill the Octopus

• Preheat your grill to medium-high heat, ensuring it’s hot enough to give the octopus a good char.
• Remove the octopus from the marinade, shaking off any excess liquid. Place the pieces on the grill and cook for about 3-4 minutes per side. You’re looking for a slightly charred, caramelized exterior while the inside remains tender.

Step 4: Serve the Dish

• Transfer the grilled octopus to a serving platter. Garnish with freshly chopped parsley and extra lemon wedges for an added citrus burst.
• For an even more flavorful finish, drizzle some high-quality extra virgin olive oil over the top just before serving.