Pan-fried octopus with chilli, coriander and garlic

This dipping sauce is adapted from a recipe by David Thompson.

Place 3 washed coriander roots in a mortar with 6 small green chillies, 2 garlic cloves and a pinch of salt. Pound to a paste, then mix in a teaspoon of sugar, a tablespoon of fish sauce, the juice of 2 limes and a tablespoon of extra virgin olive oil. Place the dipping sauce in a bowl.

For 4 people, gut and de-beak a kilogram of octopus. Cut single tentacles if a little large or leave the octopus whole if tiny.

Heat a tablespoon of extra virgin olive oil in a pan or on a flat grill until it begins to smoke. Fry the octopus for 2-3 minutes a side, then serve with the dipping sauce.