Chili and garlic octopus

Ingredients :

• 1 kg baby octopus
• 2 tspn coriander seeds, crushed
• ¼ cup (80ml) olive oil
• 2 cloves garlic, crushed
• 2 tbsp lemon juice
• 2 tbsp sweet chili sauce
• 2 cups (40g) trimmed watercress

Preparation and Cooking Instructions

1. Remove heads from octopus. Remove the dark "beak" from the center of the tentacles.
2. Heat a dry nonstick pan; add the crushed coriander seeds and cook, stirring, until fragrant; remove from the heat. Combine the octopus in a bowl with the coriander seeds, oil, garlic, lemon juice and chili sauce. Cover and refrigerate for 3 hours or overnight.
3. Heat a grill pan ( or heavy based frying pan or barbecue) until very hot. Drain the octopus from the marinade. Cook octopus, in batches, for about 1 minute or until tender.
4. Toss the octopus with the watercress and serve with lemon wedges, if desired