Place the cleaned octopus in a vacuum bag with the other ingredients. Vacuum seal and place in a sous vide at 77°C for 5 hours. Alternatively, place the bag in a pot of water and simmer for 4 hours. Once cooked, remove the vacuum-sealed octopus from the water and cool in an ice bath. Remove the octopus from the bag and slice off the tentacles. Season with salt and grill over hot coals until hot enough to serve. Alternatively, place in a griddle pan with olive oil blend and butter to achieve the same result. Squeeze fresh lemon juice over the octopus as soon as you remove it from the heat.
Hot smoke the tomato flesh in a smoker or Weber at 70–80°C for 20 minutes. Once smoked, blend the tomato flesh with the olive oil and salt. Use 5 ml per serving.
To assemble, place an 80 g portion of the seaweed Anna potato on the plate and top with the octopus. Dress each plate with 30 ml of the smoked tomato sauce, 3 dots of anchovy custard, two pieces of pickled samphire and the tomato skin petals. Finish the plate with a pinch of the nori powder, and serve.