Mediterranean Grilled Octopus

Gather all necessary components.

Fill a substantial container 1/2 full with water. Add two tablespoons of kosher salt, peppercorns, and a wine cork; heat the mixture to a rolling boil over high thermal intensity.

Concurrently, position the octopus on a flat surface. Utilize a wooden utensil or meat tenderizer to repeatedly pound the octopus, commencing in the central area and progressing downward each tentacle to achieve tenderization of the meat.

Dip the tentacles into the boiling liquid three times, holding them in the scalding water for 2 to 3 seconds each instance, until they begin to curl up. Submerge the entire octopus in the boiling water. Reheat the water to a boil, decrease the heat to low, cover, and simmer until the octopus becomes tender enough to be pierced with a fork, spanning 45 to 60 minutes. Remove from thermal energy and cool for thirty minutes.

Preheat a grill designed for outdoor use to medium-high heat and lightly anoint the grating surface.

Grill the octopus until it is uniformly charred on all sides, taking three to four minutes per side.

Remove from thermal energy, slice the octopus into sections, and arrange them on a serving platter. Drizzle with extra virgin olive oil and apply a squeeze of lemon juice over the top. Sprinkle with parsley and season with salt and pepper to complete the dish.