Instructions: Clean octopus leaving the outer skin on the tentacles. Separate heads from the bodies. In a heavy-bottomed saucepan, place octopus, onion, celery, carrot, parsley, garlic, wine, oil, and the corks from 4 wine bottles. Bring to a boil, and simmer, covered, over medium heat until the octopus is fork tender, 45 to 60 minutes. Remove from heat, and let cool (This process tenderizes the meat). When completely cooled, remove the outer skin from the tentacles.

Prepare marinade: In a medium bowl, combine garlic, lemon zest, red-pepper flakes, parsley, and olive oil. Add octopus and stir to combine. Cover and let marinate, refrigerated, for at least 6 hours and up to 2 days.

Heat a grill pan over medium-high heat. Season marinated octopus with salt and pepper. Drizzle grill pan with 2 tablespoons oil. Drain octopus, and grill until well browned on both sides. Serve drizzled with olive oil and lemon juice.

This recipe yields 4 servings.

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