Being of Sicilian descent (both parents from Sicily) we eat octopuses on Easter, Thanksgiving and Christmas. First we boil them about 15 to 20 minuets; this lets you peel the thin skin membrane away and remove the leftover ink. We use a specific pot every time because of the ink stain that will be left behind.
We then grill them very quickly over coals; the initial boiling will make them tender so you donít have to grill them long. We then cut them up into about 1 inch pieces and mix them with EVOO, crushed garlic, fresh lemon juice, fresh parsley and S&P to taste. Let this sit in the fridge for a couple of hours then bring up to room temp and eat.
We make six every time for 12 people and never have we had any left over. It is truly one of the best seafoodís out there.