Fill a large pot with water, add a generous handful of sea salt, and bring it to a boil. Carefully place the octopus into the boiling water and cook for about 45 minutes to 1 hour until the tentacles are tender when pierced with a knife.
Once cooked, remove the octopus from the water and let it drain. Transfer to a plate and pat dry with paper towels to remove excess moisture.
Preheat your grill to high heat, aiming for around 450°F (230°C). Brush the octopus tentacles lightly with olive oil to promote charring and flavor.
2 pounds octopus tentacles
Place the octopus tentacles directly on the hot grill grates. Grill for about 3-4 minutes per side, watching for a smoky char and crispy edges to form. Use tongs to turn the tentacles gently.
As the octopus grills, you'll notice the surface bubbling and turning a deep golden brown with slight charring. Baste occasionally with more oil if desired.
2 pounds octopus tentacles
Remove the octopus from the grill once the tentacles are beautifully browned and slightly crispy around the edges. Let it rest for a couple of minutes to relax the fibers.
Slice the tentacles into smaller segments if desired, then serve with lemon wedges to add brightness. Enjoy the smoky, tender, and slightly chewy texture that results from grilling.
2 pounds octopus tentacles
