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

Name: 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; 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; 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

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Piquant and smoky, Romesco sauce mirrors and complements other flavors and textures in this dish. “The way I make it is coarse,” Pollinger says. “It’s got a particular kind of coarseness to...

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