Smoky Paprika Glazed Octopus with Creamy Coconut Lime Rice and Charred Pineapple

Instructions

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   1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and 3 g salt. Bring to a boil over medium heat, then reduce to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 10 minutes.

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   2. While the rice cooks, whisk together the honey, smoked paprika, ground cumin, half of the minced garlic, 15 ml olive oil, the juice of 1 lime, the zest of 1 lime, black pepper, and chili flakes if using.

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   3. Pat the cooked octopus tentacles very dry and cut them into large pieces if they are very long. Coat them with the glaze mixture and let stand for 10 minutes at room temperature.

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   4. Heat a large skillet or griddle over medium-high heat. Add 15 ml olive oil and cook the fresh pineapple for 2 to 3 minutes, turning once, until charred around the edges. Add the white wine vinegar and cook 30 seconds more. Transfer the pineapple to a bowl.

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   5. In the same bowl with the pineapple, add the thinly sliced red onion, half of the chopped cilantro, a pinch of salt, and a few drops of lime juice. Toss and set aside so the onion softens slightly.

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   6. Heat the same skillet over high heat. Add the remaining olive oil and sear the octopus for 2 to 3 minutes per side, brushing with any remaining glaze, until browned and caramelized at the edges.

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   7. Uncover the rice and stir in the butter, the remaining garlic, the zest of the second lime, and 1 tablespoon of the remaining lime juice. Fluff with a fork and adjust salt if needed.

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   8. If you want to keep everything warm before serving, place the octopus on a tray and hold it in the oven at 120 °C / 250 °F for 5 minutes, and keep the rice covered off the heat.

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   9. To serve, spoon the creamy coconut rice into shallow bowls, top with the glazed octopus, and finish with the charred pineapple, dressed red onion, and the remaining fresh cilantro. Serve with wedges from the remaining lime.