Using a meat tenderizer or back of a frying pan, pound out the tentacle until it begins to flatten.
Bring red wine, water, spices, and penny to a boil in a stainless pot (adding the clean copper penny to the pot recreates the Spanish tradition of cooking octopus in copper pans, it also brings out the bright purple in the octopus).
Add the tenderized octopus to the boil, and reduce heat to a simmer. Let cook for 1 hour.
Remove octopus and let cool for 30 minutes. Toss in olive oil and grill until skin is crispy and slightly charred.
In a stainless steel bowl toss potatoes with spices and oil.
Place onto baking sheet and roast at 455°F for 15 minutes.
Avocado and Cilantro Salsa Verde
Toss all ingredients into a blender and blend until smooth.