Please read Octopus, for directions on precooking. Once you have done that, this recipe is quite simple.
Combine:
      1 3-pound octopus (or larger), precooked
      1/3 cup fresh lemon juice
      1/3 cup extra-virgin olive oil
      1 medium onion, chopped
      1 clove garlic, lightly mashed
      2 tablespoons minced fresh marjoram, oregano, mint, basil, or a combination
Refrigerate for 1 to 24 hours.
Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill rack is clean and place it as close to the heat source as possible. Cut each of the tentacles from the octopus body and cut the body itself into 2 or 3 pieces. Skewer the pieces if you like or simply place them on the grill. Cook, brushing with the marinade, until beginning to brown and crisp all over, 8 to 15 minutes. Serve hot, at room temperature, or cold, with a drizzling of:
      Extra-virgin olive oil
Serve with:
      Lemon wedges