Spanish Octopus 4-6 lbs - ea

Very tasty and tender. Sous vide 170 degree for 2 hours. Will try 1.5 hours next time. Always get a big one because it shrinks from cooking

Slow cooked (or sous vide) and then quick sear on the grill makes for the most tender result. The "jus" adds an intensity to the octopus-topped paella.