Grilled Octopus

Fill a large pot 1/2 full with water.

Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.

Meanwhile, place octopus on a cutting board.

Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.

Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up.

Submerge entire octopus in the boiling water.

Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes.

Remove from heat and cool for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill octopus until charred on all sides, 3 to 4 minutes per side.

Remove from heat, slice into pieces, and place on a serving platter.

Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste.

Serve immediately.