Octopus moqueca with shrimp

Wash the octopus under running water, drain well. Place in a pressure cooker with 1 whole onion, a bay leaf. Cook under pressure for 20 minutes. Or cook in a covered pan over low heat until the onion is very soft, almost breaking up: at this point the octopus will also be in the ideal texture. Remove the onion, drain and cut the octopus into pieces, and reserve the onion and cooking water.
Wash the shrimp with the broth of a lemon and drain. Season it with a mixture of crushed garlic and salt to taste and a pinch of black pepper with cumin. Leave in the seasoning for a while until it gets taste.
Lightly brown the shrimp in the olive oil, which is already hot, over a low heat, and let the shrimp release their water until cooked. Carefully remove the shrimp with the slotted spoon, reserve the broth.
In a pan (preferably of clay) add the onion, tomato, pepper, chopped chives and mix everything adding the onion that cooked with the octopus.
Cover and bring to a very low heat, when the spices are almost cooked, add the chopped coriander, the octopus and the palm oil and let it cook for some time.
Add the coconut milk and let it cook for a few minutes, add the shrimp and wait for 2 minutes.
Serve with white rice.