Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Grilled octopus with red grape vinegar and oregano dressing

Seafood 20 Mins Prep · 60 Mins Cook

Bring a large pot of salted water to a boil. Halve the lemon and crush 2 garlic cloves. Add them to the pot of water along with the bay leaves. Once boiling, carefully lower the octopus into the water. Reduce the heat to a simmer and cook for approx. 45 minutes to 1 hour, or until the octopus is tender when pierced with a fork. Once the octopus is tender, remove it from the pot and let it cool to room temperature. Pat dry with paper towels to ensure a good sear on the grill.
Preheat the grill or grill pan over a medium-high heat. Brush the octopus tentacles with 1 tbsp olive oil and season with salt and pepper. Grill the octopus for approx. 3-4 minutes on both sides, until lightly charred and crispy.
Finely dice the red onion and mince a garlic clove. Add to a small bowl along with 4 tbsp olive oil, red vinegar and dried oregano to make the dressing. Season with salt and pepper.
Arrange the grilled octopus on a serving platter. Generously drizzle over the dressing. Scatter over some fresh oregano and serve.