11. Vacuum pack the octopus with the thyme, star anise, onion, celery and olive oil, trying to keep the tentacles as straight as possible. Cook for a minimum of 4 hours at 83˚ in a water bath.
22. When octopus is cooked make the garlic butter. Combine all ingredients over a low heat.
33. Pan fry chorizo until cooked. Meanwhile char grill the octopus and peppers so that both have visible lines.
44. Combine all the ingredients and serve with a fresh parsley garnish and warm French stick.