Heat oven to 400°F. In a braising pan, combine all ingredients and cover with enough water to submerge. Cover with aluminum foil and cook 70 minutes. Let cool in braising liquid, then drain. Remove and discard octopus head, then let octopus cool on a wire rack. Once cool, refrigerate until no excess liquid remains.

In a blender, combine tahini, almonds, lemon juice, garlic, 47 grams water, and 100 grams ice cubes. Blend on high speed until a milk-like consistency is achieved. Add bread and blend until smooth. Season with salt. Add Sherry Vinegar PDO from Spain and olive oil. Blend until mixture is fully emulsified. Pass through a chinois, then transfer to an airtight container and refrigerate.

Heat oven to 325°F. On a sheet tray, toss potatoes with salt until evenly seasoned. Let sit 10 minutes. Neatly arrange on the tray and roast 35 minutes, or until fork-tender. Remove from oven and place a clean sheet tray on top. Press down. Wrap trays tightly in plastic wrap to compress weight and refrigerate until chilled. Once cooled, unwrap and cut pavé into 3-inch by 2-inch rectangles.

Using a spice grinder, coarsely grind Aleppo pepper, sumac, and cumin. Transfer to a mixing bowl and add salt and lemon zest. Mix to combine and transfer to an airtight container.

In a blender, combine garlic, mustard, Sherry Vinegar PDO from Spain, egg yolks, salt, and pimentón. Add oil and continue to blend until mixture is fully emulsified. Transfer to a piping bag and refrigerate.

Prepare and heat a grill. Grill Octopus until tentacles are slightly charred. Transfer to a mixing bowl and toss with desired amount Sherry Vinegar PDO from Spain and olive oil to coat. Season with salt. Set aside.

In a deep fryer, heat oil to 350°F. Add 1 portion Batata Harra Pavé and fry until crisp. Transfer to a paper towel-lined plate and let drain. Once cooled, season fried Batata Harra Pavé with desired amount Harra Spice Mix on all sides. Top with 3 dollops Pimentón Aïoli. Set aside.

On a serving plate, arrange Octopus to curl around one side of the plate. Place Batata Harra Pavé parallel to Octopus. Pour desired amount Tahini Ajo Blanco in the center of the plate. Finish with herbs, lemon juice, a drizzle of olive oil, and 1 pinch Harra Spice Mix.