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How to Make It
#### **Step 1: Tenderize the Octopus**
1. Rinse the octopus well.
2. Place it in a large pot with a bit of water (no need to fully cover it), a splash of vinegar or wine, and a bay leaf.
3. Simmer *gently* for about 45–60 minutes, until fork-tender. Don’t rush this — tough octopus is a dealbreaker.
> 
**Pro Tip:** The octopus will release a lot of liquid while cooking — no need to drown it at the start.
#### **Step 2: Cool and Marinate**
1. Let the octopus cool slightly, then cut into manageable pieces (tentacles are easiest to grill).
2. Mix the marinade ingredients in a bowl. Add the octopus and toss to coat.
3. Let it marinate for at least 30 minutes — up to a few hours for deeper flavor.
#### **Step 3: Fire Up the Grill**
1. Grill the octopus over medium-high heat for about 3–4 minutes per side.
2. You’re looking for those gorgeous char marks and crispy edges — but don’t overcook it.
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To Serve
Plate your grilled octopus with:
– A drizzle of fresh lemon juice
– Extra olive oil
– A sprinkle of sea salt
– Fresh parsley or oregano, if you’re feelin’ fancy
– A side of crusty bread or a classic Greek salad
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WOULD YOU EAT THIS?
Yes, it’s a little adventurous — but if you love seafood, this is a whole different level of flavor. Greek grilled octopus is tender, smoky, citrusy, and packed with that ocean-kissed umami that just hits your taste buds right.
> “It tastes like vacation by the sea… with a glass of wine in your hand.” 
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Final Thoughts
If you’ve only had rubbery octopus before and swore it off forever — give this one a try. The trick is in the tender simmer and the charred finish. It’s rustic, it’s elegant, it’s everything Greek food should be.
So… would you eat this?
Because honestly, once you do — you’ll wonder where it’s been all your life.
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Want a dipping sauce suggestion or wine pairing to go with it? Let me know — I’ve got Mediterranean vibes for days 
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