1.Combine tomatoes, onion, garlic, bay leaf and the water in 4.5-litre (18-cup) slow cooker, add octopus, season. Cook, covered, on high, 3½ hours.
2.Carefully remove octopus from cooker to board. Stir rice into cooker, cook, covered, on high, 30 minutes.
3.When octopus is cool enough to handle, discard black skin, cut octopus into large chunks. Return octopus to cooker for remaining cooking time of rice.
4.Serve octopus and rice sprinkled with coriander and chilli.
Ask the fishmonger to clean the octopus for you.Note