Ingredients for 4 servings:

For the grilled tentacles:

• 1 medium octopus (about 1,5-2 kg)
• 3 tbs. olive oil
• juice from half lemon
• 1 tsp salt flakes
• 1/2 tsp freshly ground pepper
• 1/2 tsp hot smoked paprika (or plain paprika)

For the Basil and Passion Fruit Dipping Sauce:

• 1 passion fruit
• juice and zest from half of lemon
• 2 tbsp olive oil
• 2 tbsp honey
• 1/4 tsp fine salt
• 5 chopped basil leaves 

For the Tahini Dipping Sauce:

• 100 gr. tahina
• 100 ml. cold water
• juice from 1 lemon
• 1/2 tsp fine salt
• 1/2 ground pepper 
• 3 crushed garlic cloves

Method:

1. Cut the head of the octopus and leave the tentacles in one piece.
2. Bring big pot with 4L of water to a boil. Place the tentacles inside and leave to boil for 30-40 min., until soft when you insert a fork through them.
3. While the octopus is boiling, prepare the two dipping sauces.
4. For the Basil and Passion Fruit Dipping Sauce: place in a bowl the scooped passion fruit, lemon zest and juice, 2 tbsp olive oil, 2 tbsp honey, 4 tbsp cold water, 1/4 fine salt and whisk very well until combined. Add the chopped basil leaves and transfer it to a serving bowl. 
5. For the Tahini Dipping Sauce: place in a bowl the 100 gr. of tahina and start whisking. Gently pour the 100 ml of cold water, a little at a time and continue whisking. Squeeze the juice from 1 lemon, again little at a time, and whisk. Add the salt, pepper and crushed garlic cloves and mix well until combined. Transfer the sauce to a serving bowl. 
6. Take out the octopus tentacles, drain and leave to cool in order to be easily handled. Cut them in 2, having 4 tentacles on each piece. 
7. Heat a grill (either one for indoor, used on the stove, or one for outdoor using charcoal/gas). Place the tentacles over high heat and grill for 3-4 min. on each side.
8. While the octopus tentacles are grilling, take a large serving platter, drizzle 3-4 tbsp. olive oil, squeeze the juice from half lemon, sprinkle with salt, ground pepper and paprika. 
9. Remove the tentacles from the grill and place them on the serving platter with the olive oil and flavours. 
10. For serving, place 2 tentacles of grilled octopus on a plate, add 2 small bowls containing both of the dipping sauces and enjoy.