- Rinse Fremantle Octopus under cold running water.
- Place a medium pot of salted water over high heat and bring it to a boil.
- Once your pot comes to a rapid boil, gently lower the octopus into boiling water. Wait for the pot to reach boiling point again.
- Reduce the heat to a medium-low. The water should come down to a soft simmer. Cover the pot with a lid.
- Cook the octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
- Remove the octopus from the pot and let it cool down to room temperature.
- Toast cumin, caraway, and coriander seeds on a nonstick pan until fragrant. Blend with a spice grinder or mortal and paste.
- Toast the dried chilis over medium heat on a non stick pan. The chilis will release their oil and become shiny when ready. It is important to not burn the chilis at this step.
- Transfer the toasted chilis into a medium sized pot and fill with boiling water. Soak the chilis for at least two hours. Preferably overnight and drain well.
- Blend the rehydrated chilis, garlic, spices, olive oil, lemon juice, salt until smooth. Harissa can keep in the fridge for up to a month.
- To serve, pan-fry oyster mushrooms over high heat while preventing the pan from overcrowding.
- Place a heavy bottomed pan onto high heat and pour in a tablespoon of oil. Reheat the Fremantle Octopus Tentacles for about 1.5 minutes on each side, until golden in color and reheated all the way through.
- Seasons with salt, pepper, and plate with mushrooms and harissa. Garnish with dukkah spice and enjoy!