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.