- Combine the octopus tentacles, bay leaf, thyme, peppercorns, 1 teaspoon of salt, garlic, and half lemon, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. simmer gently with the lid on for 60 to 90 minutes until the octopus is tender. (check with the point of a sharp knife, it should easily go through without much resistance). Remove the octopus tentacles from the saucepan and lay it on a baking sheet to cool to room temperature.
- Preheat your grill to high, set the octopus on the grill and sear it, turning frequently, until it’s charred all over for about 10 minutes. Cut the octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out.
- Brush the octopus with the remaining olive oil. Squeeze over the lemon, add a pinch more sea salt to serve, and garnished with the parsley.