Grilled Octopus and Chorizo with Crushed Potatoes, Grilled Scallions and Romesco Sauce

Ingredients

• ½ cup extra-virgin olive oil, plus more for grilling
• 2 garlic cloves, sliced thin
• 2 shallots, sliced thin
• 1 tablespoon fennel seeds
• 1 teaspoon red pepper flakes
• 1 small sprig fresh rosemary
• 4½ pounds whole octopus, eyes and beaks cut out and discarded, rinsed well
• ½ cup dry white wine
• 1 cup chicken stock or water
• 1 pound medium Yukon gold potatoes
• ½ cup chicken stock
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Leaves from 6–8 sprigs fresh parsley, cut into chiffonade
• 2 bunches scallions, roots trimmed off and discarded
• 1 tablespoon extra-virgin olive oil
• Salt
• 2 links Spanish-style chorizo, skin removed, halved lengthwise
• ½ cup extra-virgin olive oil, plus extra for frying and coating
• ¼ cup Marcona almonds
• ¼ cup skinned hazelnuts
• 1½ slices sourdough bread, crust removed, cut into ½-inch dice
• 1 head garlic
• 6 medium plum tomatoes
• ½ (14-ounce) can whole piquillo peppers, drained, seeded and coarsely chopped
• ¼ cup red wine vinegar