Pan Roasted Achiote Octopus

Ingredients

• One 8- to 10-pound Spanish octopus, beak and head discarded
• 3 tablespoons achiote paste
• 2 lemons
• 2 limes
• 6 cloves garlic
• 2 cups clarified butter, melted
• 2 cups olive oil
• 1 cup olive oil
• 1 teaspoon coriander seeds
• 1 teaspoon paprika
• 1/2 teaspoon cumin seeds
• 4 cloves garlic
• 2 bunches fresh cilantro or culantro, roughly chopped
• Zest of 1 lemon
• Salt and pepper
• 1/2 cup organic cane sugar
• 1 teaspoon sambal paste
• 1 cup rice wine vinegar
• 1 large carrot
• 1 large red onion
• Salt and pepper
• 1 tablespoon clarified butter
• 1 tablespoon regular butter

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