Ingredients

• 1 cup Jasmine Rice
• 1.5 cups Water
• 1 pound Octopus, cleaned and tentacles separated
• 2 tablespoons Coconut Oil
• 3 tablespoons Spicy Mustard
• 1/4 cup Pickled Capers, drained
• 1/4 cup Pickled Baby Onions, sliced
• 1/2 cup Coconut Milk

Directions

1. In a medium saucepan, rinse the Jasmine Rice under cold water until the water runs clear. Drain well.
2. Add the rinsed rice and water to the saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and let simmer for about 15-20 minutes or until all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. While the rice is cooking, prepare the octopus. In a large pot of boiling salted water, add the octopus tentacles and cook for about 30-40 minutes or until tender. Drain well.
4. In a large skillet, heat coconut oil over medium heat. Add cooked octopus tentacles and sauté until golden brown, about 3-4 minutes per side.
5. Add spicy mustard, pickled capers, pickled baby onions, and coconut milk to the skillet with octopus. Stir well to combine.
6. Reduce the heat to low and let simmer for another 5-7 minutes to allow all flavors to meld together.
7. Serve the spicy coconut octopus over jasmine rice and garnish with additional pickled onions if desired.

Optional

• **Optional**: You can add some chopped fresh cilantro or sliced red chili peppers as a garnish for an extra kick of flavor.