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1
Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight.
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2
Press out the beak.
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3
Clip the eyes from the head and discard.
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4
Turn the hood inside out and discard the viscera.
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5
Wash and rinse thoroughly under cold running water.
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6
Preheat oven to 300 degrees.
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7
Place the octopus in a deep ovenproof pan and cover, without adding water.
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8
Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours.
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9
Drain the octopus in a colander and rinse under cold running water.
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10
Rub off the skin and discard.
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11
Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours.
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12
Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar.
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13
In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil.
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14
Pour the liquid over the octopus in the jar.
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15
Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus.
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16
Cover, cool, and refrigerate overnight, or up to 1 week.
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17
Remove jar from the refrigerator about 1 hour before serving.
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18
Preheat a grill.
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19
Skewer the octopus pieces, reserving the marinade.
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20
Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade.
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21
Serve with lemon wedges.
