Octopus with Beans - alive magazine

Ingredients

• 1 1/2 lbs (750 g) frozen octopus tentacles, thawed in refrigerator
• 2 Tbsp (30 mL) kosher salt, for scrubbing
• 1 yellow onion, cut in half
• 2 bay leaves
• 1 lemon, halved
• 2 cups (500 mL) dry white wine (optional)
• 2 bunches flat-leaf parsley, leaves and tender stems only
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) ground coriander
• 2 garlic cloves
• 1 tsp (5 mL) finely grated lemon zest
• 1/4 cup (60 mL) lemon juice
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 tsp (5 mL) sambal oelek chili paste or sriracha chili sauce
• 1 cup (250 mL) halved cherry tomatoes
• 1 cup (250 mL) chopped cucumber
• 1 1/2 cups (350 mL) cooked cannellini beans
• 1/4 tsp (1 mL) freshly ground black pepper