Easy Grilled Octopus Recipe from Steven Raichlen

Ingredients

• 2 pounds cleaned, trimmed octopus
• 2 tablespoons red wine vinegar, or more to taste
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano, preferably Greek
• 1 teaspoon coarse salt (kosher or sea), or more to taste
• 1/2 teaspoon freshly ground black pepper
• 6 to 8 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped fresh flat-leaf parsley
• Lemon wedges, for serving