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Clean the Octopus: Rinse the octopus under cold water to remove any debris. Trim off the beak and eyes if they are still intact.

Tenderize the Octopus: To tenderize the octopus, you can either:

Freeze it overnight, then thaw it in the refrigerator before cooking. Repeat this process twice to break down the tough fibers.

Alternatively, you can pound the octopus with a meat mallet or the back of a knife to tenderize it.

Cook the Octopus: In a large pot of boiling salted water, blanch the octopus for about 30-45 minutes, or until tender. You should be able to easily insert a fork into the thickest part of the tentacles. Be careful not to overcook, as the octopus can become rubbery.

Prepare the Marinade: In a bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to make the marinade.

Marinate the Octopus: Once the octopus is cooked and cooled slightly, pat it dry with paper towels. Place the octopus in a shallow dish and pour the marinade over it, making sure to coat it evenly. Let it marinate for at least 30 minutes to allow the flavors to penetrate.

Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C).

Grill the Octopus: Remove the octopus from the marinade and shake off any excess. Place the octopus directly onto the grill grates and cook for about 3-4 minutes per side, or until nicely charred and heated through.

Remove and Rest: Once grilled, transfer the octopus to a cutting board and let it rest for a few minutes before slicing.

Slice and Garnish: Slice the grilled octopus into bite-sized pieces. Arrange on a serving platter and garnish with chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the octopus.