Octopus with aji panca

"This is one of the most memorable bites I’ve had in Miami. It was our first stop when we came to town; I loved the look and feel of it, and couldn't help but be drawn in. I’m a sucker for octopus, but it has to be done well. Timon nails it. I like my spice, especially Peruvian anticucho, and this dish has all that: perfectly braised, grilled octopus off the robata, topped with a phenomenal red pepper sauce. The balance of salty and sour with heat and barbecue make this dish an absolute winner."