Let the octopi soak in water for at least 5 minutes and then rinse well.
Peel and quarter the onion from the root to keep it together; peel the garlic slice in half lengthwise. Cut the chile into 1 - 1½ inch pieces and remove the ribs and seeds.
Heat 2½ to 3 quarts of water in a large saucepan over medium-high heat. Add the onion, garlic cloves, chile pepper, bay leaves, allspice, lemon juice, and salt. Bring to a boil.
Holding the octopus by the head insert the tips of the tentacles into the boiling broth for five seconds. Quickly remove the octopus, wait about ten seconds, then repeat until the tip of the tentacles begin to curl up. Set aside and repeat for the remaining octopus.
Add the octopus to the boiling water with the other ingredients and cover. All to cook for 15 minutes. Octopus is done once the tentacles can be poked with a fork with little resistance. Check every 3-5 minutes to avoid overcooking.
Using a spider or slotted spoon, remove all of the octopi and let cool to room temperature in a bowl while preparing the other seafood.
Once the octopi have cooled, cut the heads from the tentacles and cut the tentacles in half. Add the tentacles to a bowl with the grated ginger, orange zest, and olive oil, tossing to cover evenly. Cover with plastic wrap and refrigerate.