Octopus Chermoula

Ingredients

• 1 kg (2.2 lb)octopus, cleaned
• 4 tbspchermoula
• 3tomatoes, grated
• 1onion
• 1 tspcumin
• 1 tsppaprika
• 2 tbspolive oil
• 1 handfulcilantro, chopped
• to finishlemon
• 1 tspsalt

Method

1. Place the cleaned 1 kg (2.2 lb) octopus in a large pot and cover with unsalted water. Bring to a gentle simmer over medium heat. Cook for 20–30 minutes, checking occasionally by inserting a knife into the thickest part; it should slide in easily. Once tender, drain the octopus and let it cool slightly before cutting it into bite-sized pieces.
2. In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Dice the onion finely and add it to the pan, stirring occasionally until it becomes translucent and soft, about 5 minutes. This step helps to release the onion's sweetness, which will balance the spices.
3. Stir in 4 tablespoons of chermoula, the grated tomatoes, 1 teaspoon of cumin, and 1 teaspoon of paprika. Cook the mixture, stirring frequently, until it thickens and the oil begins to separate from the tomato mixture. This indicates that the flavors have melded together and the raw taste of the spices has cooked out.
4. Add the cut octopus pieces to the pan along with a splash of water, about 1/4 cup, to help create a sauce. Stir to coat the octopus with the aromatic mixture. Allow it to simmer gently for 15–20 minutes, stirring occasionally, until the sauce clings to the octopus and the flavors have fully infused.
5. Finish the dish by stirring in a handful of chopped cilantro and squeezing the juice of a lemon over the top. The cilantro adds freshness, while the lemon juice brightens the flavors and balances the richness of the sauce. Serve immediately with crusty bread to soak up the delicious sauce.