Place your octopus in a pot (with nothing else) over high heat and cover. Allow the octopus to release its liquid (about 5-10 mins). Place the lid back on the pot and reduce the heat to a medium-low and simmer for about 45 minutes. You will need to check occasionally to make sure there is still some liquid for the octopus to braise. If all the liquid has cooked off, you can add a splash of water or wine. The octopus is ready when it is fork-tender. Remove from the heat. 

Pre-heat your charcoal grill to a high heat. Brush the octopus with some olive oil and sear about 2-3 minutes on both sides. Remove from the grill and place on a serving plate.

Cut the octopus into bite size pieces. Douse generously with extra-virgin olive oil, fresh lemon juice and dried Greek oregano. Serve with ouzo or Tsipouro.