Just before serving heat the broiler or fire the BBQ and grill briefly over very high heat, just to caramelize the skin. Alternatively, you can grill the octopus on a non-stick skillet or stove-top grill, lightly coated with olive oil.

Serves 6-8 as meze 

2 pounds octopus (cleaned by your fishmonger), fresh or frozen

Marinade:     

1        cup olive oil

1/4     cup white wine or cider vinegar

Juice of 1 lemon

½        cup red wine

3        garlic cloves, finely chopped

2        teaspoon dried oregano, crumbled

1 teaspoon Aleppo pepper or freshly ground black pepper

1-2 lemons, quartered for serving

If using fresh octopus, wash it well and place in a large nonreactive pot. (The octopus releases water as it cooks, so there is no need to add any.) Cook over medium heat for 10-20 minutes, or until the octopus changes color and curls up. If using frozen octopus, place it in the pot directly from the freezer and cook over low heat, turning frequently, until it curls up. Increase the heat to high and cook to evaporate most of the liquid.

Let cool.

Marinate the octopus: Combine all the marinade ingredients in a large bowl or baking dish. Cut and separate the eight legs of the blanched octopus, place in the marinade and turn to coat. Cover and refrigerate overnight and up to 3 days.

Drain the octopus and pat dry.

If you like, cook the marinade over medium–high heat, until reduced to 1 cup.

Brush the octopus with olive oil and grill (or broil) for 4 to 5 minutes per side. Alternatively, you can grill the octopus on a non-stick skillet or stove-top grill, lightly coated with olive oil.

Cut into bite-sized pieces, if you like, drizzle with the reduced marinade, if using, and serve with lemon wedges.

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