Octopus with Broth-Infused Rice

First, rinse the octopus thoroughly. If it hasn't been cleaned, remove the beak, eyes, and internal organs from the head.

Bring a pot of water to a boil, adding bay leaves, whole peppercorns, onion, and garlic. It's best to hold off on salt or just add a tiny pinch.

Once boiling, hold the octopus by the head and dip the tentacles into the boiling water 3 to 5 times for 3–5 seconds each, then submerge it completely.

Simmer gently over low heat for about 25–35 minutes until tender, then let it rest in the broth for another 10–15 minutes.

Remove the octopus and pat it thoroughly dry.

Mix olive oil, minced garlic, paprika, black pepper, oregano, and a pinch of salt, then brush the octopus generously with the mixture.

Roast at 220–230°C (425–450°F) for about 10–15 minutes, flipping on the broiler at the end for a nice, crispy crust.

Sauté finely chopped onion and garlic in olive oil, stir in the rice to toast it slightly, and add paprika.