Grilled Octopus with Green Lentils and Romesco | Saveur

Ingredients

• 2 lb. fresh or frozen octopus tentacles
• 1 1⁄2 cup packed flat-leaf parsley leaves (1 cup finely chopped, 1/2 cup torn in half)
• 1 cup packed cilantro leaves, finely chopped
• 2 Tbsp. packed oregano leaves, finely chopped
• ½ cup extra-virgin olive oil
• 1 Tbsp. red wine vinegar
• ¼ tsp. crushed red chile flakes
• 1 clove garlic, minced
• Finely grated zest and juice of 1 lime
• 3 1⁄2 cup chicken stock
• 1 shallot, halved lengthwise
• 1 fresh bay leaf
• 1 cup dried green lentils
• kosher salt
• 1⁄2 cup basil leaves, preferably Thai, torn into bite-size pieces
• 1⁄2 cup loosely packed mint leaves, torn in half
• 1⁄2 cup small red onion, thinly sliced lengthwise
• 2 large bell peppers
• 3 large cloves garlic cloves
• 1 cup blanched white almonds
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. tomato paste
• 1⁄4 tsp. crushed red chile flakes
• 1⁄4 tsp. smoked paprika