If your octopus is frozen, start by thawing it overnight in the fridge. Fill a large pot with 2½ to 3 cups of water, adding the octopus, thick lemon slices, and red wine vinegar. Bring to a boil over medium-high heat. Simmer for 40-50 minutes until tender.

Remove from heat and cool the octopus in the water for about 15 minutes. Separate the legs from the head, discard innards, rinse legs under cold water, and pat dry.

Preheat your grill over high heat and brush the grates with extra virgin olive oil.

Pat the octopus legs dry and brush with olive oil. Grill for 10-12 minutes, flipping every 2-3 minutes until charred and cooked through.

Mix extra virgin olive oil with fresh lemon juice to taste. Drizzle over the grilled octopus, sprinkle with oregano, and serve with fresh lemon wedges.