Simmer your octopus with carrots, celery, onion, thyme, bay leaf, red wine and cold water. About 20 minutes.
Remove and marinade with lemon, garlic and olive oil for 2 hours in the fridge.
Grill for 4-6 minutes, flipping once. Serve it up with mixed greens and a Greek Vinagrette.
Other dishes from Greek night, (10 December 2015):
Greek Rack of Lamb