1 whole octopus
5-6 golden potatoes
2 garlic cloves
salt and pepper to taste
2 tbsp olive oil
1 lemon
1 bunch of parsley

1 - We will first prepare our grill for later use. Add
some charcoal to have embers ready.
2 - First, remove the peak in the middle of the
octopus, and the eyes (if present) with a knife.
3 - Then, we need to scare the octopus in nearly
boiling water, 3 times. Do so by grabbing the
octopus by the head and dipping the tentacles in
boiling water 3 times. Then, leave it in the boiling
water to cook for 30-40 minutes, and add some
potatoes to absorb the flavors.
4 - Let’s move to the lemon Provençal to baste the
octopus later. Peel and chop 2 garlic cloves, and
add them in a bowl with pepper, 3 tbsp olive oil, 1
lemon zest and juice, and some choped parsley. Add
some salt to taste.
5 - Remove the octopus and potatoes from the fire.
Take the Octopus out and cut the tentacles on a
chopping board.
6 - Now, on to the grill. We want the grill piping hot,
so lower the main grill as close to the embers as
possible and place the tentacles on the grates.
Baste the octopus with our Lemon Provençal sauce,
on both sides, until you see some color (about 10
minutes each side).
7 - Slice up your potatoes and plate them. Remove
the tentacles from the grill and plate them as well.
Add some provençal dressing on the potatoes, and
salt and pepper to taste. Hope you enjoy it!