📖 Instructions

1. **Prepare the Octopus:** If using fresh octopus, clean it thoroughly under cold running water. Remove the beak (the hard, central part where the tentacles meet) and the ink sac (if present). If using frozen octopus, thaw it overnight in the refrigerator.
2. **Tenderize the Octopus:** Place the octopus in a large pot and cover it with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 45-60 minutes, or until the octopus is tender. A fork should easily pierce the thickest part of the tentacle. Don’t be afraid if it looks a little wrinkly; that’s perfectly normal.
3. **Cool the Octopus:** Remove the octopus from the pot and let it cool slightly. Once cool enough to handle, cut the tentacles apart and set them aside. This step is super important for preventing rubbery octopus, don't skip it!
4. **Prepare the Potatoes:** While the octopus is cooking, scrub the potatoes and cut them into evenly sized chunks. Place them in a separate pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set them aside.
5. **Make the Romesco Sauce:** Preheat your oven's broiler. Place the red peppers and tomatoes on a baking sheet and broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered. Remove from the oven and place the peppers in a bowl covered with plastic wrap to steam for 10 minutes. This will make it easier to peel them.
6. **Peel and Seed the Vegetables:** Once the peppers are cool enough to handle, peel off the skins and remove the seeds. Peel the skin off the tomatoes and discard any cores.
7. **Combine Sauce Ingredients:** In a food processor, combine the roasted red peppers, tomatoes, almonds, hazelnuts, garlic, sherry vinegar, smoked paprika, and olive oil. Process until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a tablespoon or two of water to thin it out. Feel free to add a little red pepper flakes if you want some extra heat.
8. **Grill the Octopus:** Preheat your grill to medium-high heat. Lightly brush the octopus tentacles with olive oil and season with salt and pepper.
9. **Grill to Perfection:** Grill the octopus tentacles for 2-3 minutes per side, or until they are slightly charred and heated through. Be careful not to overcook them, as they can become tough. Watch for the tentacles to curl up slightly—that’s how you know they're ready.
10. **Assemble and Serve:** On a serving platter, arrange the cooked potatoes and grilled octopus tentacles. Drizzle generously with the Romesco sauce. Garnish with fresh parsley, if desired. Serve immediately and enjoy every single bite!