Originally Posted by mikescooling
I love it!! It's one of those things that I don't cook that often, but when I do it's the best thing ever. Did you do anything with those aside from cleaning them? How long did you cook them?
When I get them fresh from the supermarket, they're already "cleaned" except for the beak which I remove with a pair of needlenose pliers.
A day before grilling, I put the octopus in a big, empty pot and cook with the lid on at the lowest temperature the stove will do - takes a few hours to release all the water out of the octopus. Next, I cut between each leg, up to the center - eight legs, and cut the head into a few pieces (thus my ninth skewer in the grill photo). Then I marinate in a big glass bowl with a mix of 50/50 kalamata olive oil and lemon juice, throw some minced garlic and oregano in as well.
Skewer them up while the grill is heating. Impossible to grill them without skewers because the legs curl up and they won't cook properly. Grilling takes quite some time, half an hour or even more. Brush marinade on them while grilling - it helps to start little fires. It's pretty darned difficult to burn octopus, but you definitely want to try - a charred surface really adds to the taste.
I normally cut them into slices as soon as I pull them off the grill, so people don't have to fight with them at the table, then throw them back into the marinade sauce and onto a serving plate.