Grilled octopus with red pepper “romesco” sauce and potato wedges (Edit recipe)

For Grilled Octopus

1. Using a well- oiled cast iron skillet or grill, put on high heat and add precooked octopus.
2. Let cook until it chars nicely.
3. In a large bowl, add the octopus, parsley, onion, garlic, lemon juice and oil. Toss liberally.

For Romesco Sauce

1. On high flame (stovetop or grill), char peppers. When the peppers are nicely burnt, add to a Ziploc bag and let cool. When cool, peel off burnt skin and remove seeds.
2. Layout almonds onto a baking sheet and let bake in preheated oven until golden brown.
3. Cut tomato into chunks, toss with oil. Bake on high heat 400°F in an oven until roasted.
4. Add all ingredients to a blender then gradually stream in the oil while the blender is still going.

For Roasted potatoes

1. Preheat oven to 375°F.
2. Mix herbs and oil together in a bowl.
3. On a nonstick baking sheet, add the potatoes and herb-oil mix. Toss to cover the potatoes.
4. Put in the oven and bake for 35 mins, flipping the potatoes halfway.
5. For assembly, spoon desired amount of romesco onto a plate, top with octopus and potatoes. Serve and enjoy.