In a large pot, bring 4 cups of water to a boil. Add salt and the octopus. Boil for 30-40 minutes until tender. Remove from heat, drain, and let cool.

Grill the Octopus

Once cooled, cut the octopus into manageable pieces. Preheat the grill or grill pan over medium-high heat. Brush octopus pieces with olive oil, season with black pepper, and grill for about 3-4 minutes on each side until charred.

Make the Salad

In a mixing bowl, combine drained white beans, chopped celery, diced chorizo (lightly sautéed), and chopped parsley. Drizzle with sherry vinegar and a little more olive oil. Toss to combine.

Prepare the Red Pepper Coulis

Roast the red bell pepper until charred, then blend with a drizzle of olive oil, salt, and garlic until smooth. Adjust seasoning to taste.

Plate the Dish

On a serving plate, place a generous scoop of the white bean and celery salad. Top with grilled octopus pieces and drizzle with red pepper coulis for garnish.