Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 2 pound octopuses,thawed if
- frozen,and rinsed
1 lemon,cut into 1/4 slices
2 t salt
1 t whole black peppercorns
1 1/2 c extra-virgin olive oil
1 (preferably greek)
1/4 c red-wine vinegar
2 1/2 T oregano,Dried

Cut octopus pouches (heads) from tentacles, leaving enough pouch to
keep tentacles attached in 1 piece (for small octopuses discard
pouches.) In a 8 quart kettle combine octopus pouches and tentacles,
lemon, salt, peppercorns, and water to cover by 1 inch and simmer
gently, covered, until octopus is knife-tender, 20 to 30 minutes. In
a colander drain octopus and cool until it can be handled. With
hands rub off purplish skin from pouches and tentacles (skin around
suction cups may not come off completely). In a large bowl whisk
together remaining ingredients and salt and pepper to taste and add
octopus, turning to coat. Marinate octopus, covered and chilled, 1
day.

Prepare grill.

Transfer octopus to paper towels to drain and reserve marinade. Grill
octopus on an oiled rack set 5 to 6 inches over glowing coals, turning
occasionally, until browned, about 6 minutes. Cut octopus into
bite-size pieces (leave small octopus whole) and toss with reserved
marinade. Octopus may be made 1 day ahead and chilled, covered.
Serve octopus at room temperature. Serves 12

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