Start by rinsing the octopus under cold water to remove any impurities. Flip the head inside out and carefully remove the beak and eyes with a sharp knife.

Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Carefully immerse the octopus and reduce heat to a simmer, cooking for 30-40 minutes.

Once boiled, carefully drain the octopus and allow it to cool. Use paper towels to pat it dry thoroughly.

In a large bowl, combine the cooled octopus with olive oil, salt, black pepper, and freshly minced garlic.

Preheat your grill to medium-high heat (around 400°F or 200°C). Carefully place the seasoned octopus on the grill grates, cooking for about 3-4 minutes per side.

Once grilled, remove the octopus and let it rest for a minute. Slice the tentacles diagonally and arrange on a platter. Serve with lemon wedges and chopped parsley.