If I can get Josephine to handle octopus anyone can do it.
Octopus isn't as difficult to prepare as one may think. During the old days the octopus would be beaten against rocks in order to make them tender. Luckily my dear friend Chef Fatima from Lisbon taught me the tricks- and no rocks necessary.
Simply cover the octopus with cold water (about 5 fingers above octopus), cover pot and boil on low heat for about 1 hour - could go as long as 1hr/30 minutes depending on the size. Cut a piece to taste for tenderness after 1 hr passes. Do not add salt to the water! Octopus holds plenty of natural salt that will wash away and season the water during the cooking period.
Drain the octopus and place it on a sheet pan or dish to cool down naturally. Clean the head part by removing the mouth and the interior "junk" . The rest is all eatable.
Place the octopus in a large bowl and season with chopped raw garlic, lots of parsley, black pepper and a splash of olive oil. Do not add salt .
Throw it on a hot grill for a few moments flipping from time to time until you get a good chard look to it. Place it back in the same dish you had it marinating in and add a splash of balsamic vinegar ( optional ).