Octopus is a tough animal, you can’t just stick it on the grill, you need to tenderise it first. So after cleaning it by turning the head inside out and carefully removing the inside sacs (it’s quite stinky if you burst the wrong one) I simmered the octopi in salted water for an hour and a bit.
I then transferred it to a pan, generously glugged olive oil over the octopus, along with the juice of half a lemon, 5 cloves of crushed garlic, salt, pepper and a little crushed chilli.
At the point, you could eat your octopus like this, or mix it into some spaghetti for a lovely octopus pasta, or turn it into a stew.
I put the octopus under grill until crispy (at the point I was wishing we had a BBQ, it would be so tasty grilled over coal) and served with chopped parsley, lots more lemon and crusty bread.