1-Step 1: Get everything ready Start by gathering all ingredients for both the boiling liquid and the marinade. If you are using frozen octopus, fully defrost it first. This matters because frozen octopus usually tenderizes well, but it must be thawed fully before cooking. If you bought whole octopus with the heads still on, ask your fishmonger to clean it for you. That saves time and keeps prep simple.

2-Step 2: Bring the boiling liquid to a boil Pour the 6 cups of water into a large pot and add the onion, lemon slices, peppercorns, sea salt, fresh herbs, and bay leaves. Bring the mixture to a boil. This aromatic broth is where the octopus starts its journey toward tenderness. It also gives the meat a gentle flavor before the marinade comes in.

3-Step 3: Add the octopus carefully Once the water is boiling, gently lower the octopus in tentacles first. The tentacles will curl a little as they hit the hot liquid, which is completely normal. Then add the rest of the octopus. Lower the heat right away so the liquid stays at a low simmer instead of a hard boil. That gentle heat is the secret to avoiding a rubbery texture.

4-Step 4: Simmer until tender Cook the octopus on low heat for 45 minutes to 1.5 hours, depending on its size. Smaller octopuses may be ready sooner, while larger ones need more time. You will know it is done when a knife slides easily into the thickest part of the octopus. If the knife meets resistance, keep simmering and check again in 10 to 15 minutes.

5-Step 5: Slice and cool Remove the octopus from the pot and let it cool enough to handle. Slice the tentacles into strips for easier grilling and serving. You can leave larger pieces if you want a more dramatic look, but strips are easier to flip on the grill and pick up with tongs.

6-Step 6: Mix the marinade In a shallow plate or dish, combine the olive oil, lemon juice, minced garlic, minced herbs, jalapeño or other chilies, and the 1/4 teaspoon salt and pepper. Mix well so the flavor spreads evenly through the oil. The shallow dish helps coat the octopus quickly and evenly.

7-Step 7: Coat and marinate Add the sliced octopus to the marinade and turn it until every piece is coated. Let it sit for at least 1 hour. If you have more time, longer marinating is fine too. This step builds the bold, lemony, herby taste that makes grilled octopus so good. Before grilling, brush on a little more marinade for extra flavor.

8-Step 8: Preheat the grill Heat your grill to medium-high. You want a hot surface so the octopus gets good char marks fast without drying out. Clean and oil the grates lightly so the tentacles do not stick.

9-Step 9: Grill the octopus Place the marinated tentacles on the grill and cook, flipping every 3 minutes. Brush with more marinade as they cook. The goal is to get a smoky outside while keeping the inside tender. Because the octopus is already cooked from boiling, grilling only takes a short time.

10-Step 10: Serve right away Take the octopus off the grill and serve immediately while it is hot and lightly charred. A squeeze of extra lemon is always welcome. This dish pairs well with salad, grilled vegetables, rice, or warm bread. For an easy sweet finish, you could serve it after a dessert like these salted carmelitas from Kitchen Coast.