How to Make Grilled Octopus Greek Style

I learned this dish from Maria Loi, a Greek chef on the Upper West Side, where she runs her eponymous restaurant LOI, when we worked a charity event together. She called it by its Greek name Htapodaki Stin Schara but whenever I tried to say that mouthful, it sounded very much like a sneeze. However you say it, though, properly cooked octopus (first braised then grilled) is pure heaven. As for the sauce, ladolemono is a Greek version of the lemon and olive oil sauce you find all around the Mediterranean. Mine has mustard powder for extra oomph that might overwhelm other seafood but not a meaty, crusty octopus. It all starts with the octopus the larger the octopus, the bigger the tentacles, and the bigger the tentacles, the juicier the finished dish!