Chili And Garlic Octopus

• 2 1/4 lbs baby octopus
• 2 tsp coriander seeds, crushed
• 1/3 cup olive oil
• 2 cloves garlic, crushed
• 2 tbsp lemon juice
• 2 tbsp sweet chili sauce
• 2 cups trimmed watercress

1. Remove heads from octopus. Remove the dark "beak" from the center of the tentacles.
2. Heat a dry small nonstick skillet on low heat. Add the crushed coriander seeds and cook, stirring, until fragrant. Remove from the heat.
3. Combine coriander, oil, garlic, lemon juice and chili sauce in a large bowl. Add octopus; toss to coat well. Cover and refrigerate 3 hours or overnight.
4. Heat a grill pan or heavy-bottomed skillet until very hot. Drain the octopus from the marinade. Cook octopus, in batches, for about 1 min or until tender. Toss octopus with the watercress. Serve with lemon wedges, if desired.

baby octopus, coriander seeds, olive oil, garlic, lemon juice, sweet chili sauce, trimmed watercress

Taken from recipes-plus.com/api/v2.0/recipes/34633 (may not work)