Cut <quantity>1</quantity> red onion in half

Add to a pot filled with <quantity>5<unit>L</unit></quantity> of water

Add <quantity>2<unit>tbsp</unit></quantity> of black peppercorns

Add <quantity>4</quantity> bay leaves

Add <quantity>1</quantity> handful of salt. Bring water to a boil

Reduce heat until water is at a simmer

Dunk the cleaned octopus 3 to 5 times in the simmering water until the tentacles roll up

Submerge the octopus and cover with a weight. Let simmer approximately 1h until tender

Check the octopus regularly. When it is ready, the octopus should be tender but the skin should remain a little bit firm

Transfer to an ice bath to stop the cooking, remove once chilled. The octopus is finished cooking

Slice the outer casing of a <quantity>250<unit>g</unit></quantity> link of chorizo and remove

Dice the chorizo into small pieces

Dice <quantity>5</quantity> small tomatoes into medium pieces

Peel <quantity>8</quantity> garlic cloves

Thinly slice the cloves of garlic

Chop a <quantity>½<unit>cup</unit></quantity> of roasted almonds roughly

Remove the stems and seeds from <quantity>8</quantity> dry ají chili peppers

Dice <quantity>2<unit>pieces</unit></quantity> of stale bread In large pices

Pick <quantity>2<unit>sprigs</unit></quantity> of rosemary

Chop <quantity>½<unit>bunch</unit></quantity> of parsley, including stems

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil into a heavy-bottomed pot over medium heat

Add the chorizo and fry until crispy, stirring frequently

Remove the chorizo with a spider to keep all of the fat in the pot

Add the remaining extra virgin olive oil

Add the garlic and fry until just golden brown, stirring constantly

Add the almonds and lightly toast

Add the ají chili peppers and lightly fry

Add the stale bread. Stir to incorporate all ingredients

Spread into an even layer. Allow the stale bread to absorb all the fat from the pan

Add the tomatoes. Cook until the tomatoes soften

Return the chorizo to the pot

Add <quantity>2<unit>tbsp</unit></quantity> of sherry vinegar

Add the rosemary and parsley. Stir to fully incorporate the ingredients

Transfer the entire mixture to a food processor. Blend until reaching a paste-like consistency

Adjust seasoning with salt, if needed. The Chorizo Romesco is ready

Slice the cooked octopus in half

Drizzle some extra virgin olive oil to taste on a pan over medium-high heat

Add the octopus, with the suction side of the tentacles facing down

Use a grill press to weigh down the octopus

Once the octopus is golden brown, gently release from the pan and flip

Continue to sear the octopus until it is golden brown on both sides, flipping as needed. The octopus is pan-seared

Cut off the top and bottom off <quantity>1</quantity> lemon. Slice into <quantity>8</quantity> wedges and cut off seeds

Chop <quantity>¼<unit>bunch</unit></quantity> chives

Chop <quantity>2<unit>tbsp</unit></quantity> of roasted almonds

Warm the chorizo romesco. Evenly distribute it onto <quantity>2</quantity> plates

Add the pan-seared octopus to each plate

Top with some chopped chives

Top with some chopped almonds

Add the lemon wedges on the side

Add a pinch of flaky salt to each plate

Squeeze <quantity>1</quantity> lemon wedge over each plate. The Octopus with Chorizo Romesco is ready to enjoy!