This grilled octopus is tender and flavorful after a short simmer to tenderize it followed by a Greek marinade of lemon, olive oil, and oregano. Serve as an appetizer or meze. Recipe is gluten free and paleo.
Rinse the octopus under cold running water and remove the beak. Place directly in a pot that will fit the octopus. Add the wine, vinegar, onion, bay leaf, peppercorns, and olive oil. Cover and simmer over low heat for 30-90 minutes until the octopus is knife-tender. Keep checking in case you need to add water to the pot.
Whisk the marinade ingredients in a medium bowl. Add the octopus to the marinade bowl and gently roll to coat. Preheat the grill.
Set the grill to medium-high heat and coat the grates with oil. Set the octopus whole (if small) or into large serving pieces directly onto the grates. Let the outside brown for 2-3 minutes per side. Rotate to develop a char then place onto a platter with extra marinade. Garnish with lemon wedges.