Grilled Octopus with Santorini Sea Spice

Ingredients:

• 1 whole octopus (about 1-1.5 kg)
• 2 tablespoons dried coriander
• Peels of 2 lemons
• A handful of fresh parsley
• 1 tablespoon fennel seeds
• Salt, to taste
• Pepper, to taste

For the Marinade:

• 4 tablespoons olive oil
• Juice of 1 lemon
• 2 tablespoons Santorini Sea spice blend

Instructions:

1. Prepare the Aromatic Boil:

   1. In a large pot, bring enough water to a boil to submerge the octopus.
   2. Add dried coriander, lemon peels, fresh parsley, fennel seeds, salt, and pepper to the boiling water.
   3. Reduce the heat to a simmer and carefully add the octopus.
   4. Simmer for about 1 hour, or until the octopus is tender. You can check by piercing the thickest part of the tentacle with a fork; it should slide in easily.

2. Slice the Octopus:

   1. Remove the octopus from the pot and let it cool slightly.
   2. Once cool enough to handle, slice the tentacles and body into serving-sized pieces.

3. Marinate the Octopus:

   1. In a large bowl, mix the olive oil, lemon juice, and Santorini Sea spice blend.
   2. Add the sliced octopus to the bowl and toss to coat evenly.
   3. Let the octopus marinate for at least 30 minutes, allowing the flavours to meld.

4. Grill the Octopus:

   1. Preheat your grill to high heat.
   2. Once hot, place the marinated octopus pieces on the grill.
   3. Grill for about 2-3 minutes per side, or until you see nice char marks and the octopus is heated through.

5. Serve:

   1. Remove the octopus from the grill and arrange on a serving platter.
   2. Optionally, garnish with extra lemon wedges and a sprinkle of fresh parsley.

Enjoy your delicious Grilled Octopus with Santorini Sea Spice!