Well, maybe not. Grilled to perfection, with that inimitable smoky char and addictive crisp, each chunk is a treat of terribly well executed texture. A riot of colours, two things I love on this dish, other than the Spanish octopus of course, are the spring onion tempura — coated in a batter made with squid ink, how ingenious — and the accompanying vizcaina sauce, a rich concoction made with red pepper, sometimes tomatoes depending on whose recipe you follow, that has that right amount of spice to perk up the palate. Ok, that's all.