Method

• Freeze the octopus a few days before so the fibers break and becomes more tender when cooked. Defrost the octopus, cut off the tentacles and place in a vacuum seal with a drizzle of olive oil. Cook in sous-vide for 100 minutes at 195°F.
  
  

• Place the potatoes with the skin intact directly on the top grill and cook for 20 minutes.
  
  

• Peel off the skin and gently smash the potatoes with 3 tablespoons of extra virgin olive oil and paprika. Smash with a fork to get a rustic texture.
  
  

• At serving, take out the tentacles from the bag, dry off the moisture and then sear the octopus tentacle on the lower grill for one minute on each side.
  
  

• On plating, use a cylinder mold to make a base of mash potato. Cut the octopus tentacle into slices and place on top of the mash. Sprinkle with paprika, olive oil and Maldon salt.