- Any size Octopus and Sepia, Preferably 10-15 oz Spanish Tenderized Octopus and 100 gram Spanish tenderized Sepia
- Fresh ginger
- 4 garlic cloves
- Soy Sauce
- Sesame Oil
- Canola Oil
Boil water in a large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. It should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking the thing in the middle of the body) Slice up into 1-inch pieces including the head.
Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepia in 1-inch cubes or diamond shape. Set aside
Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish
Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes. Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off the heat. Taste and Plate. Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.