Preparation:

• Put the octopus in a saucepan, cover with water, bring to the boil, then simmer gently until tender – this takes 40-60 minutes, depending on size. It is ready when a sharp knife point meets no resistance when inserted. Note that octopus should not be overcooked. Remove from the water and pat dry and leave to cool. Cut off the tentacles to be used.
• While the octopus simmers, boil the potatoes in their skins until soft and chop into bite-sized pieces. Set aside.
• Dry-fry the chopped chorizo pieces in a pan so they render their fat until crispy on all sides, remove and drain on kitchen paper.
• In the same pan, sauté the potatoes in the rendered chorizo fat until crispy.
• For the salsa verde, chop all the herbs, the anchovies and capers, but not too finely. De-seed the chillies and chop finely. Put everything into a bowl and grate some lemon zest on top and moisten with lemon juice (half a lemon or the whole lemon, depending on size). Stir in some olive oil to make a sauce, check for seasoning and set aside.
• Heat a grill or barbecue to the highest setting, a ridged cast iron pan will also do. Grill the cooled octopus until crisp on all sides.
• Arrange on a plate with the crisp potatoes, chorizo and the salsa verde and garnish with parsley.