Cherry and basil salsa
Combine the lime zest, lime juice and oil. Mix in the cherries, shallot, garlic and basil, season.
To marinate the octopus
Combine the oil, paprika and pepper. Rub the mixture into the octopus tentacles.
Cover and grill the octopus over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Brush the pimientos with oil, grill alongside the octopus for approx. 10 mins. Salt the octopus and pimientos, serve with the cherry and basil salsa.