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1
Combine the poaching liquid ingredients in a large stockpot and bring to a boil.
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2
Add the octopus, reduce the heat to medium-low, and simmer until tender, 1 to 1 1/2 hours.
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3
The meat is done when you can cut the thickest part of the tentacle with a butter knife.
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4
Remove from the poaching liquid and let the octopus cool for 15 minutes.
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5
Using your hands or a clean dishtowel, remove all the skin.
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6
Combine the marinade ingredients in a medium bowl.
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7
Add the octopus, tossing to coat.
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8
Set aside at room temperature for 1 hour.
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9
Combine the oil, lemon juice, vinegar, garlic, capers, olives, and raisins in a medium bowl.
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10
Salt and pepper to taste.
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11
Set aside.
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12
Light a charcoal fire or preheat your gas grill on high.
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13
Oil the grills cooking surface.
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14
Remove the octopus from the marinade, letting the excess drain back into the bowl.
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15
Discard the marinade.
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16
Season the octopus with salt and pepper and place on the grill.
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17
Cook for 5 to 7 minutes total, turning so that all the sides get slightly golden and crispy.
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18
Remove to a cutting board, then cut the tentacles at an angle into 1/2-inch-thick pieces.
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19
Toss with the salad dressing.
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20
Add the arugula, radicchio, and basil, tossing well to combine.
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21
Serve immediately.
