Bring a large pot filled with heavily salted water to a rolling boil. Add the octopus legs and reduce heat to simmer for 45–60 minutes.

Remove the octopus legs from the pot and slice into bite-sized pieces. Set aside.

Combine diced bell peppers, minced shallots, sherry vinegar, extra virgin olive oil, and salt in a mixing bowl. Stir until well mixed.

In a blender, combine avocados, smoked olive oil, shallots, lime juice, and coriander cress. Blend until smooth.

Heat a griddle pan over high heat. Grill the octopus legs for 2–3 minutes on each side until crispy.

On serving plates, create a swipe of avocado cream, layer grilled octopus pieces, add picada, and garnish with kiwi, paprika, and extra olive oil.