I have got some steamed Spanish octopus in the freezer that I'm going to grill and serve as an appetizer. From testing with a pairing knife it seems quite chewy.
I've had success in the past with fresh octopus after boiling for 90 minutes or so. I've also tried grilling pre-cooked frozen octopus and it was chewy. Everything I've read at this point is about preparing fresh but I'm not sure how to apply this to the pre-steamed stuff I have.
I don't know if I should I cook it some more or if I should I tenderize it some how (is massaging it after steaming a thing?)
What can I do at this stage to serve tender octopus?