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1
Make the sauce:
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2
In a small pan over low heat, toast the coriander seeds and red pepper flakes until fragrant, about 3 minutes.
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3
Transfer to blender.
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4
Coarsely chop the arugula.
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5
Add the arugula and lime juice to a blender and pulse to combine.
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6
With the blender on low, slowly stream in the avocado oil.
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7
Add the salt and blend until smooth and incorporated.
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8
Set aside.
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9
Make the octopus:
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10
In the corner of a sanitized sink (or using a very large colander, if you have one big enough), cover the entire octopus extremely generously with salt; about 2 cups.
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11
Rub the octopus with the salt for about 10 minutes, adding salt to replenish what drains off.
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12
This will tenderize the octopus, begin to pull out some excess moisture, and remove any sliminess.
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13
Rinse the octopus with cool water.
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14
Place the octopus in the pressure cooker.
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15
Cover with water and add the garlic and 1 additional tablespoon of salt.
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16
Over high heat, bring the pot, uncovered, to a boil and boil for 10 minutes.
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17
Then lock on the lid, set on high pressure, and set a timer for 20 minutes.
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18
Cook over high heat until steam begins to come out, then turn the burner down to medium heat.
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19
After the 20 minutes, release the pressure and set aside to let the octopus cool in the braising liquid until the lid can be removed.
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20
Remove the lid and allow to cool further.
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21
Once cool enough to handle, remove the octopus from the pot.
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22
Cut off the tentacles as close to the head as possible.
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23
Reserve the head for another meal it can be chopped up and eaten in a salad (try it in the Greek Salad with Feta Dressing).
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24
Carefully remove and discard any stringy membrane from the tentacles, including most of the membrane from the top of the tentacles (opposite side of the suckers).
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25
Refrigerate the octopus until cold, about 2 hours.
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26
HOLD IT?
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27
The sauce and the octopus will keep in the fridge, covered, until ready to use; up to 24 hours.
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28
Slice the octopus tentacles thinly on a bias.
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29
PLATE IT!
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30
In a bowl, toss the octopus and the sauce.
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31
Add a drizzle of olive oil and a few grains of feur de sel.
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32
Or arrange the slices in a spiral, starting from the center of the plate with the smallest slices and ending on the outside with the largest.
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33
Carefully spoon the sauce on the inside to mimic the spiral.
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34
Add a drizzle of olive oil and a few grains of feur de sel.
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35
BREAK IT: Cook the octopus in Earl Grey tea.
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36
This will up the bitter notes, but also bring with it some citrus.
