Any cephalopod mollusc having a soft oval body with eight long suckered tentacles at the sea bottom: so the traditional way is to beat it over the rocks and slush it on the rocks with salty water inducing a softness. But we avoid this because it induces damages to the octopus. We vacuum it and cook it at 85 Celsius for 4 hours and it is perfect! Before vacuuming, I add virgin olive oil and fennel seeds. After the cooking I keep it in the fridge to obtain the jelly, which is delicious.