Aren't the octopus arms pre-cooked? Then read on here - otherwise just skip to the next point: Grilling.

Bring a pot of water to a boil.

Dip the octopus arms into the boiling water 3 times. This will make the arms curl up nicely. On the fourth dip, leave the octopus arms in the water. Let them boil for 60-90 minutes until they are tender. You can check the tenderness by poking the arms with the tip of a knife.

Lift the tender octopus arms out of the water. You can decide whether to scrape off the dark red skin on the octopus arms or leave it on. I left it on since it gives a wonderful flavor on the grill.

If the octopus arms are pre-cooked, start preparing them for the grill.

Baste the octopus arms with oil.

Add salt and pepper.

Throw the octopus on the piping hot grill. You can also use a grill pan if you prefer. In that case, turn the stove to full blast.

Grill the octopus for two minutes on each side. If you have left the skin on the octopus arms, the skin will become nicely charred on the grill.

Remove the finished octopus from the heat.

Serve immediately. Bon appétit!