1-First step: prep the octopus and make the marinade Pat the cooked octopus tentacles dry with paper towels. If they are large, you can leave them whole or cut them into smaller pieces so they are easier to handle on the grill. In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, fresh lemon juice, parsley, oregano, sea salt, black pepper, and red chili flakes.

2-Second step: marinate for flavor Add the octopus to the bowl and toss until every piece is coated. Cover the bowl and place it in the fridge for at least 1 hour. For even better flavor, marinate it for 2 hours. You do not need an overnight soak for this version because the flavor comes through fast.

3-Third step: heat the grill Preheat an outdoor grill to medium-high or high heat, about 450 to 500 degrees F. If you are using a grill pan indoors, heat it over medium-high heat until very hot. Brush or oil the grates lightly so the octopus does not stick.

4-Fourth step: grill the octopus Take the octopus out of the marinade and let the excess drip off. Lay the tentacles on the grill in a single layer. Cook for about 3 to 4 minutes per side, turning once, until you see charred edges and crisp little spots on the outside.

5-Fifth step: warm the lemons Place halved lemons cut side down on the grill for 1 to 2 minutes. You just want them warmed and lightly charred. Grilled lemons give the dish a deeper citrus taste and make the final squeeze extra good.

6-Final step: rest and serve Move the grilled octopus to a plate and let it rest for about 5 minutes. This short rest helps the juices settle. Then slice the tentacles if needed, squeeze fresh grilled lemon over the top, and scatter a little more parsley on finish.