Bring a large pot of salted water to a boil. Submerge the cleaned octopus in the boiling water and cook for about 40-45 minutes, or until tender. You can check doneness by piercing the thickest part of the tentacle with a knife; it should slide in easily. Remove the octopus from the pot and let it cool slightly.

While the octopus is cooling, prepare the Ohana Legend spice butter. In a small bowl, combine the room temperature butter, Ohana Legend spice blend, lemon juice, chopped parsley, and a pinch of sea salt and black pepper. Mix until well combined and set aside.

Once the octopus is cool enough to handle, slice the tentacles into 1-inch rounds. Toss the octopus pieces in olive oil and season with additional salt and black pepper if desired.

Preheat your grill to medium-high heat. Place the octopus on the grill and cook for about 2-3 minutes on each side, or until you see nice grill marks and the octopus is heated through. Remove from the grill and let rest for a minute.

To serve, place the grilled octopus on a plate and dollop generous amounts of the Ohana Legend spice butter on top. The butter will melt over the warm octopus, creating a delicious sauce. Garnish with additional chopped parsley if desired.