Yum, yum.

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I drop it in rolling boiling water (with bay leaves, peppercorns and vinegar) to sear the skin, then simmer at 185F for 20 minutes/lb., let it cool in its water then grill it for 10 minutes on a medium-high grill. Meanwhile I boil off the water to form a treacle which is brushed onto the grilled octopus. The key is not to boil it in 212F water which makes the flesh rubbery. A wonderful local Asian food market always has these in stock.

Leica SL2-S, 100mm Macro-Elmar-R at f/16, Bellows-R, 3 strobes. 12 images focus stacked in Helicon Focus.