In a large pot of boiling salted water, cook the octopus for about 45-60 minutes, or until tender. Drain and let cool. Once cooled, cut the tentacles into manageable pieces. Marinate with olive oil, rosemary, garlic, lemon juice, salt, and pepper for at least 30 minutes.

Make Smoky Tomato Purée

In a blender, combine cherry tomatoes, smoked paprika, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Prepare the Salad

In a large bowl, combine the giant white beans, arugula, and red onion. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to combine.

Cook the Chorizo

In a skillet over medium heat, cook the sliced chorizo until browned and crispy, about 5-7 minutes. Drain on paper towels.

Make the Vinaigrette

In a small bowl, whisk together sherry vinegar, olive oil, smoked paprika, salt, and black pepper.

Prepare Potato Crispies

Heat olive oil in a deep pan. Fry the thinly sliced potatoes until golden and crispy. Drain on paper towels and season with salt.

Grilling

Grill the Octopus

Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and heated through.

Assembly

Serve

On a large platter, serve the grilled octopus over a bed of the giant white bean and arugula salad. Drizzle with the smoky tomato purée and vinaigrette. Top with chorizo and garnish with potato crispies.