Pan Roasted Achiote Octopus

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One 8- to 10-pound Spanish octopus, beak and head discarded

3 tablespoons achiote paste

2 lemons

2 limes

6 cloves garlic

2 cups clarified butter, melted

2 cups olive oil

Chermoula Sauce:

1 cup olive oil

1 teaspoon coriander seeds

1 teaspoon paprika

1/2 teaspoon cumin seeds

4 cloves garlic

2 bunches fresh cilantro or culantro, roughly chopped

Zest of 1 lemon

Salt and pepper

Pickled Carrots and Red Onions:

1/2 cup organic cane sugar

1 teaspoon sambal paste

1 cup rice wine vinegar

1 large carrot

1 large red onion

Salt and pepper

1 tablespoon clarified butter

1 tablespoon regular butter