Marinate: Slice the thick part of the octopus tentacles in half lengthwise. In a bowl, combine olive oil, smoked paprika, dried oregano, and a pinch of salt. Toss the octopus in the marinade and let them sit for at least 30 minutes.

Cook the Chorizo: In a separate pan, heat a little olive oil over medium heat. Add the ground chorizo or slices and cook until browned and slightly crispy. Remove from the pan and set aside.

Make the Anchovy Butter Sauce:  In the same pan used for the chorizo, melt the butter over medium heat. Add the finely chopped anchovy fillets and minced garlic. Cook until the garlic is fragrant and the anchovies have dissolved into the butter, about 2-3 minutes.  Stir in the lemon juice and chopped parsley. Keep the sauce warm.

Cook the Octopus:  Heat a plancha (or a large cast iron skillet) over high heat. Once hot, add a bit of olive oil.  Place the octopus pieces on the plancha or cast iron skillet and cook for about 2-3 minutes per side, or until they are nicely charred and crispy on the outside.

Serve:  Place cooked chorizo on serving platter. Arrange octopus on the serving plate. Drizzle octopus with anchovy butter sauce and garnish with chopped fresh parsley, almond slivers and serve with lemon wedges on the side.