If your octopus is not already cleaned, remove the beak and ink sac, then rinse thoroughly under cold water. If you bought frozen octopus, thaw fully in the refrigerator (freezing helps tenderize). Pat dry with paper towels.

Set up braising liquid

In a large heavy-bottomed pot, combine 2 liters water, 200 ml white wine (optional), 2 bay leaves, 1 tablespoon black peppercorns and 2 tablespoons coarse salt. Bring to a gentle simmer over medium heat.

Simmer the octopus

Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this helps curl the tips), then fully submerge. Reduce heat to maintain a gentle simmer (not a rolling boil). Cover and simmer until tender, about 45–60 minutes for a 1 kg octopus. Test tenderness by piercing the thickest part of a tentacle with a small knife — it should meet little resistance. Cooking time varies by size.

Cool in the braising liquid

Once tender, turn off the heat and let the octopus cool in the cooking liquid for 20–30 minutes to stabilize juices and keep it moist. Then lift out and drain. Reserve some cooking liquid if you want to make a sauce or reheat later.

Brush the octopus lightly with 2 tablespoons olive oil and squeeze the juice of 1 lemon over it. This step seasons and brightens the flavor before charring.

Char / finish and garnish

Prepare the grill or pan

Heat a grill or heavy cast-iron skillet over high heat until very hot. If using a grill, oil the grates lightly to prevent sticking.

Cut for serving

Slice the tentacles crosswise into pieces about 2–3 cm thick and, if you like, halve the head (mantle) for quicker charring. Keep pieces fairly large so they won't dry out on the heat.

Sear to char

Drizzle the octopus pieces with the extra-virgin olive oil and sprinkle the smoked paprika evenly. Place on the hot grill or skillet and sear 1–2 minutes per side until nicely charred and slightly crisp at the edges. Avoid overcooking — the octopus is already tender, you only want color and slight crispness.

Season and finish

Transfer charred octopus to a serving platter. Sprinkle with sea salt flakes, freshly ground black pepper and the chopped parsley. Finish with another light drizzle of olive oil and an extra squeeze of lemon to taste.

If desired, serve with reserved warm braising liquid spooned around the plate or reduced into a light sauce (simmer the liquid to concentrate flavor, adjust seasoning).