Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde

Octopus

• 1 octopus (about 1.15 kilograms), preferably Japanese octopus or Mediterranean octopus (Sources)

The sous vide technique is perfect for octopus. It not only allows us to infuse the flesh with other flavors, it also cooks it so gently that it becomes very tender. And the flavors—the fish, the spicy chorizo sausage, the salsa verde, lemons, and capers—close your eyes and you’re on the coast of the Mediterranean. We use Japanese or Mediterranean octopus because they are the highest quality.</