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1
To prepare the octopus, use kitchen sheers or a sharp knife to separate the tentacles from the head by cutting just above the area where the legs come together (above the beak). At this point, you can divide the tentacles or leave whole.
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2
Combine water and all remaining cooking liquid ingredients in a large, enamel Dutch oven and bring to a boil. Add octopus to pan and simmer for 45-60 minutes (15-20 minutes per pound of octopus), until very tender when pierced with knife.
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3
Turn off heat and, keeping the octopus submerged; let come to room temperature.
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4
Remove octopus from the liquid. With a damp paper towel, wipe away skin and peel away the gelatinous, fatty layer from the meat. Chill meat until ready to use (the octopus can be prepped up to 3 days ahead).
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5
To prepare the barbecue sauce, heat the oil in a medium saucepan over medium heat. Add garlic, lemongrass, and ginger to pan; saute until fragrant, about 2 minutes. Add the remaining ingredients and stir to combine; simmer for 5 minutes. Add water if needed to thin sauce to desired consistency.
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6
To grill the octopus, heat a well-oiled grill to medium-high to high heat. Once hot, place tentacles on the grill. Using a brush, baste tentacles with the barbecue sauce 2-3 times per side. Continue to flip and rotate the meat until well-charred and glazed, 8-10 minutes total. Serve with remaining sauce and
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7
.
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8
Serve with lime wedges; garnish with fresno chile slices and fresh cilantro leaves.
