Grilled Octopus with Buffalo Yogurt and Preserved Lemon

Ingredients

• 100 ml Extra Virgin Olive Oil
• sea salt, to taste
• 1⁄2 garlic clove, finely crushed
• 1⁄2 lemon, juice, plus more if needed
• 1 birds-eye chilli, finely chopped
• 3 ‒ 4 stems fresh coriander, finely chopped
• sea salt, to season
• 750 g buffalo yogurt, Vannella Cheese
• 1.8 kg octopus, cleaned, beak removed, guts removed, eyes removed
• 3 ‒ 4 stems parsley, Fresh, finely chopped
• 300 g Preserved Lemon
• 2 tbsp Smoked Paprika