Steps
1. Preheat grill to medium-high heat. 2. Clean the octopus thoroughly and pat dry. 3. Season the octopus with salt and pepper. 4. Grill the octopus for about 5-7 minutes per side until charred and cooked through. 5. In a blender, combine raspberries, balsamic vinegar, honey, salt, and pepper. Blend until smooth. 6. Strain the raspberry coulis to remove seeds. 7. Serve the grilled octopus drizzled with the raspberry coulis and garnish with fresh parsley.