Bring 3 liters water, white wine, bay leaves, peppercorns, smashed garlic and 2 tablespoons salt to a gentle boil in a large pot. Reduce to a simmer. Holding the octopus by the head, dip the tentacles into the simmering liquid 2–3 times to curl them, then fully submerge. Simmer gently, partially covered, until tender when pierced with a small knife — about 40–60 minutes depending on size. Check at 40 minutes. Remove octopus and let cool in the cooking liquid for 10 minutes to retain moisture.

Marinate

Once cool enough to handle, cut octopus into serving-size pieces (3–4 pieces per leg, depending on size). In a bowl, mix 3 tablespoons olive oil, smoked paprika, lemon zest, chopped oregano and a pinch of sea salt. Toss the octopus pieces in the marinade and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Grill

Preheat a grill or grill pan to high. Brush grates with oil. Grill octopus pieces 2–3 minutes per side, just to get good char and color. During grilling, brush with remaining marinade. Transfer to a plate and finish with 2 tablespoons extra virgin olive oil and 1 teaspoon flaky sea salt.

Purple Corn Grits

In a medium saucepan bring 3 cups water and 1 cup whole milk to a simmer with 1 teaspoon salt. Slowly whisk in 1 cup purple corn grits, reduce heat to low and cook, stirring frequently, until thick and creamy — about 20–25 minutes (follow package times for coarse grits). If mixture becomes too thick, add up to 1/2 cup extra water or milk. Stir in 2 tablespoons butter, 1/2 cup grated Manchego (or Pecorino) and 1/2 teaspoon freshly ground black pepper. Keep warm while finishing octopus.

Yellow Sauce (Ají Amarillo–style)

In a blender add roasted yellow pepper, aji amarillo paste, 1 garlic clove, 2 tablespoons olive oil, 1/4 cup stock and blend until smooth. Transfer to a small saucepan and gently warm. Whisk in 1/2 cup heavy cream and simmer on low for 3–4 minutes to meld flavors. Season with 1/2 teaspoon salt and 1 tablespoon lime juice. Adjust seasoning and texture with a splash more stock if needed. Keep warm.

Olive Aioli

Place 1 egg yolk, minced garlic, Dijon mustard and a pinch of salt in a bowl. Whisk while very slowly drizzling in 1/2 cup extra virgin olive oil to emulsify into a thick aioli (or use a blender/immersion blender). Once thick, whisk in 1 tablespoon lemon juice and season with 1/8 teaspoon black pepper. Fold in 2 tablespoons finely chopped green olives if using. Taste and adjust salt/acid.

Assembly & Plating

Spoon a generous portion (about 1/2 cup) of warm purple corn grits onto each plate, spread slightly to create a base. Place 3–4 grilled octopus pieces atop the grits. Drizzle the yellow aji-style sauce around and slightly over the octopus (about 1–2 tablespoons per plate). Dot or streak olive aioli around the plate (about 1 tablespoon). Finish with a light dusting of smoked paprika, a few microgreens or chopped parsley, and a lemon wedge. Serve immediately.