1-First Step: Make the Greek herb vinaigrette Start by whisking together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 4 minced garlic cloves, 1 tablespoon fresh lemon juice, 2 tablespoons diced fresh parsley, 2 teaspoons dried oregano, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red chili flakes. Whisk until the mixture looks blended and the garlic is evenly distributed. Taste it, then adjust the seasoning if needed. Set the vinaigrette aside so the flavors can mingle while you prepare the octopus.

2-Second Step: Season the octopus Pat the 8 cooked octopus tentacles dry with paper towels. Drizzle them with extra virgin olive oil, then season with sea salt and black pepper. This helps the tentacles brown better on the grill and keeps the final bite flavorful. If you are using frozen octopus, thaw it in the refrigerator overnight first so it cooks evenly.

3-Third Step: Heat the grill or grill pan Preheat a grill or grill pan to medium-high heat. You want it hot enough to create light char marks, but not so hot that the octopus dries out. If you are cooking indoors, a grill pan works very well and keeps this easy Greek grilled octopus recipe doable any time of year. At this point, you can also set out your serving platter, grilled lemons, and any sides you want to use, such as potatoes, rice, or vegetables. A little prep now makes the finish smooth and stress-free.

4-Fourth Step: Grill until charred and heated through Place the tentacles on the grill and cook for 3 to 5 minutes, turning occasionally. The goal is to warm them through and give the outside a nice char. Since the octopus is already cooked, you do not need a long grill time. In fact, keeping it short is one of the secrets to tender grilled octopus. If you want to serve grilled lemons, place the halves cut-side down on the grill during the last few minutes. You can also grill potatoes or vegetables alongside the seafood for a full Mediterranean meal.

5-Fifth Step: Finish with vinaigrette and serve Arrange the grilled tentacles on a serving platter and drizzle generously with the Greek herb vinaigrette. Add the grilled lemons on the side so everyone can squeeze more juice over their portion. Serve with potatoes, rice, Greek salad, or warm bread if you want to round out the meal. For a more casual presentation, slice the octopus into bite-sized pieces and serve it as an appetizer with toothpicks. That version works well for parties, holidays, or small gatherings.

6-What to do if you start with raw octopus: If you do not have cooked octopus, begin with a poaching step. Place the raw octopus in a pot of water with 1 onion, 1/4 cup red wine vinegar, 2 bay leaves, 10 peppercorns, and sea salt. Bring it to a simmer and cook for about 1 hour, or until a knife pierces the meat easily. The exact time depends on the size of the octopus. Once tender, cool it, chill it, and then continue with the grilling steps above.