Grilled Octopus with Olive Oil and Herbs

1. Serve: Arrange the grilled octopus tentacles on a black ceramic plate or any serving dish that highlights their rich color. Drizzle a little extra virgin olive oil over the top to enhance shine and flavor. Sprinkle with fresh parsley for a pop of herbal brightness. Add lime wedges around the plate so diners can finish each bite with a squeeze of citrus, bringing balance to the smoky, savory flavors.

Notes

• Octopus continues to tenderize as it simmers—avoid boiling vigorously, which can toughen the exterior.
• Allowing the octopus to dry thoroughly before grilling is crucial for proper browning.
• The lime garnish isn’t just decorative; the acidity lifts and freshens the dish beautifully.
• Leftovers can be gently reheated in a skillet with a splash of olive oil, though octopus is best enjoyed freshly grilled.