Dressed lightly in fruity olive oil infused with chilies and fresh oregano.
1 whole cooked octopus, chilled, drained of cooking liquid, cleaned of eyes and beak, and dried thoroughly 2 teaspoons crushed or minced Calabrian chilies in oil, or a coarse chili paste such as sambal oelekDirectionsWhen all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
If you want to grill the octopus whole, leave it as-is. Alternatively, you can break the octopus down into parts, separating the head from the tentacles ; you can then leave the tentacles in sections, or separate them all into individual pieces. When ready to grill, lightly drizzle olive oil all over the octopus and season lightly with salt. Set on grill directly over the coals and sear until browned and crisped, about 4 minutes Carefully flip octopus and brown the other side, about 4 minutes longer. Transfer to serving plates or platters if you want to serve the pieces as-is, or transfer them to a work surface if you want to cut them into smaller pieces, then arrange on serving plates.
Stir sauce to mix, then spoon over octopus. Serve with lemon wedges and some leafy greens lightly dressed in olive oil and seasoned with salt.
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