Grilled octopus skewers with romesco sauce

For the Octopus

1 kg octopus, thawed 2 bay leaves 5–6 black peppercorns 5 tbsp olive oil 1 tbsp red wine vinegar 1 tbsp. red wine 1 garlic clove 1 medium onion 4–5 spring onions (cut to same size as octopus, for skewers)

For the Marinade

2 tbsp olive oil 1 tsp smoked paprika Salt Pepper

For the Romesco Sauce

1 Florina (or red bell) pepper 1 ripe tomato 2 tbsp roasted almonds 1 garlic clove 1 tbsp vinegar 3 tbsp olive oil Salt Pepper