In the latest installment of BBQ&A, chef Michael Lewis of Miami restaurant KYU answers a question many in the South never thought to ask: Can you barbecue an octopus? Watch this video, then try the recipe in your own kitchen, and you’ll wish you’d asked the question sooner.

Why? Barbecued octopus is a delicacy. It’s a classic preparation for an unexpected protein, a salty seafood that’ll have your guests oohing and ahhing. Here, Lewis employs a Japanese grilling technique (called ‘yakiniku’) that cooks the octopus low and slow over a wood fire with plenty of smoke. Simple aromatics—including lemongrass, a serrano chili, a carrot, and ginger—plus a straightforward preparation, ensures the final grilled octopus result will wow. A surprising addition, a few Kaffir lime leaves, adds irresistible citrus notes to the blend. The icing on the cake? A flourish of dressing: hearts of palm-and-red onion ceviche, to be precise. Lewis says, “It’s good immediately. It’s good in an hour. It’s good in two or three hours.” This stuff is good, folks.

How to Make It

Cover Octopus with salt and massage. Rinse with cold water. Bring to a boil. Reduce to simmer for 45 mins with onion, garlic, ginger, lemongrass, soy sauce, fresno chili, kosher salt, kaffir lime leaf, carrot. Remove & Chill. Cut legs off body. Cover with paprika and olive oil. Mix and Grill. Serve with paprika oil drizzle.