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Step 1
Clean the octopus well by turning it inside out and removing the entrails and stomach sac. Discard these items, then turn it right side out and locate the beak in the middle of the tentacle and cut it off. Wash the octopus well to rinse out any undesirable pieces left behind. If you don't want to do all this, have the fish monger clean and prepare them for you to take home.
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Step 2
Tenderize the octopus by allowing it to simmer in a pan over low heat for one and a half hours or roast it in a cool oven for two hours. This is a necessary step to ensure the edibility of the octopus, as it is not a tender meat at all.
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Step 3
Grill it. Mix 3 tablespoons dried oregano, 1 tablespoon white wine vinegar, 2 tablespoons olive oil and 1 tablespoon salt in a bowl. Remove octopus from over or water and place into bowl. Turn to coat and allow to marinate for a few minutes. Heat grill to medium, grill octopus turning every five minutes for fifteen minutes. Remove from grill, transfer to plate, cut into pieces and squeeze fresh lemon juice over the top and serve.
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Step 4
Saute it. Once cleaned and tenderized (or use baby octopus to avoid the tenderizing step) cut into small pieces, keeping in mind that they shrink, and saute in butter on medium-high heat. Add konnyaku noodles at the end and heat through and allow the flavors to mix. This should all take no longer than three minutes, over cooking the octopus makes it tough.
