Paleo Grilled Octopus

Directions

1. Fill a medium saucepan with water and bring to a boil over medium-high heat.
2. Trim asparagus and add to boiling pan, cover. Cook for 3-5 minutes until they turn bright green. Drain and set asparagus aside.
3. Clean squid and octopus. (Be sure to remove squid sack and eyes, if not already removed.)
4. Slice 3 cloves of garlic and add to a pressure cooker along with the mushrooms over medium heat. Slice squid tubes and add tentacles and octopus to the pot. Add water enough to cover. Add scored tomatoes and 1/2 of a lemon sliced. Season with 1-2 pinch of sea salt. Cover and turn heat up to medium high. Once it's reached full pressure, reduce to low heat and cook for 10 minutes. Remove from heat and use the natural pressure release method.
5. While the squid and octopus are cooking mince the remaining 2 cloves of garlic, red pepper and lemon zest.
6. Add ingredients to a food processor along with the fresh parsley. Cover and process. While it's going, drizzle olive oil, juice from 1 lemon and a pinch or two of sea salt until the mixture is smooth. Taste and continue to season with additional sea salt, lemon juice and olive oil until desired taste is achieved.
7. When pressure has reduced open pressure cooker and use a slotted spoon to transfer squid and octopus to a bowl. Let rest 1-2 minutes.
8. Melt 1-2 tablespoons of butter in a grill pan over medium heat. Add squid and grill for 3-4 minutes until ends are slightly crisp. Trim octopus arms from the body and grill with squid. Continue to grill seafood in butter in batches until done.
9. Plate dish with a layer of asparagus across the plate. Add 1-2 tomatoes to the center of the plate. Top with grilled octopus and squid. Add mushrooms from the pot and serve with parsley sauce.
10. Enjoy! :)