Mediterranean Grilled Octopus

Ingredients:

• 300–400g cooked octopus tentacles

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Juice of half a lemon

• Fresh parsley, chopped (to taste)

• Salt and black pepper, to taste

• Roasted red peppers (for serving)

• Roasted potato chunks (for serving)

• Lemon wedges (for garnish)

Instructions:

1. If using raw octopus: Boil the octopus in water for 20–30 minutes until tender. Drain and cut into grill-sized pieces.

2. Marinate: Mix octopus with olive oil, minced garlic, lemon juice, salt, and black pepper. Let marinate for 20 minutes.

3. Grill or pan-fry: Cook the octopus on a grill or in a skillet over medium-high heat until slightly charred, about 3–5 minutes per side. At the same time, roast red pepper pieces until lightly charred for extra flavor.

4. Roast potatoes: Toss potato chunks with oil, salt, and rosemary. Roast in a preheated oven at 200°C (390°F) for about 25 minutes until golden and crispy.

5. Serve: Arrange grilled octopus, roasted red peppers, and potatoes on a plate. Garnish with lemon wedges and fresh parsley.

6. Optional: Serve with Greek yogurt sauce (Tzatziki) or pickled peppers as a refreshing side.