Wood Grilled Octopus with Merguez and Hummus

Octopus:

3 tablespoons extra-virgin olive oil

12 cloves garlic, chopped

3 carrots, chopped

2 yellow onions, chopped

1 bunch celery, chopped

4 cups chicken stock or broth

1 cup red wine vinegar

2 tablespoons smoked spanish paprika (sweet)

2 wine corks 

1 medium octopus (about 5 pounds) (will shrink extensively)

Salt and freshly ground black pepper 

Hummus:

Extra-virgin olive oil, for sauteing

6 cloves garlic

1 pound dried chick peas, soaked overnight

2 tablespoons ground cumin

1 cup tahini

1/2 cup freshly squeezed lemon juice

Salt

Merguez:

1 pound ground beef

1 pound lamb shoulder, ground

1 1/2 tablespoons cumin 

1 teaspoon ground allspice 

1 teaspoon coriander

1 teaspoon fennel seed

1 teaspoon paprika

1/2 teaspoon cayenne pepper

5 cloves garlic, minced

1 red bell pepper, finely diced

1/2 red onion, finely diced

1 tablespoon olive oil

Salsa:

2 jalapenos, finely diced

2 heirloom tomatoes (any ripe tomato will work), finely diced

1 medium red onion, finely diced

1 bunch fresh flat-leaf parsley, finely chopped

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

Salt 

1/4 cup extra-virgin olive oil, for grilling

Salt

Smoked Spanish paprika, for garnish

Fried chick peas, for garnish