Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde from Under P

Ingredients

• 1 octopus (about 1.15 kilograms), preferably Japanese octopus or Mediterranean octopus (Sources)
• Freshly ground black pepper
• 1 thyme sprig
• 1 small rosemary sprig
• 2 bay leaves
• kosher salt
• 20 grams extra virgin olive oil, plus more for grilling
• 6 thyme sprigs
• 2 rosemary sprigs
• 3 bay leaves
• 3 garlic cloves, peeled
• 1 gram cumin seeds
• 1 gram coriander seeds
• 20 medium fingerling potatoes
• 2 dried red chiles
• 45 grams flat-leaf parsley leaves
• 40 grams cilantro leaves
• About 145 grams extra virgin olive oil
• Extra virgin olive oil
• Kosher salt to taste
• 15 grams tarragon leaves
• 50 grams basil leaves
• 24 green almonds (Sources), peeled (see Note), or Marcona almonds, split in half
• Cilantro shoots or Cilantro leaves
• 25 grams chorizo, cut into ¼-inch slices
• Lemon juice
• Minced capers
• About 0.2 gram cumin seeds
• About 0.2 gram coriander seeds