First clean the octopus (here you find the guide) by removing the entrails and the eye from the head.
Then beat it on a cutting board with a meat mallet, in order to make the meat more tender.
Boil water in a large pot and, as soon as it boils, lower the octopus: cover with a lid and cook over low heat for about 30 minutes (to verify cooking, cut into the base of a tentacle: if it is white , it's ready), so drain it and let it cool.
Divide the tentacles from the head and cut into pieces.
Then heat a grill pan, grease it with oil and roast the octopus a couple of minutes on each side.
The grilled octopus is ready: season it raw as you wish (for example with a little oil and, if necessary, a pinch of salt and pepper) and serve immediately.
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