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1
In a medium saucepan, heat 1/4 cup of the olive oil.
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2
Add the chopped garlic and shallots and cook over moderately high heat, stirring a few times, until golden brown, about 4 minutes.
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3
Add the octopus, the remaining 2 cups of olive oil and a pinch of salt and bring to a simmer.
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4
Cook over low heat, skimming a few times, until the octopus is tender, about 45 minutes.
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5
Using tongs, transfer the octopus to a large plate and cover with plastic wrap.
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6
Strain and reserve 1/2 cup of the olive oil.
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7
Roast the bell peppers over a gas flame or under a preheated broiler, turning, until they are charred all over.
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8
Transfer the roasted peppers to a large plate and let cool, then rub off the skins and discard the seeds.
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9
Slice the roasted peppers into thin strips.
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10
In a medium saucepan, cover the cubed potatoes with water by 3 inches and boil over moderately high heat until tender, about 10 minutes.
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11
Drain the potatoes and return them to the pan.
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12
Shake the saucepan over the heat for about 10 seconds to dry out the potatoes.
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13
In a large skillet, heat 2 tablespoons of the reserved octopus oil.
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14
Add the sliced garlic and shallot and cook over moderately high heat until softened, about 2 minutes.
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15
Add the roasted pepper strips and the 1/2 teaspoon of paprika and cook, stirring, until the peppers are hot.
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16
Add the potatoes and cook, tossing gently, until heated through.
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17
Drizzle the roasted pepperpotato salad with 1/2 tablespoon of the lemon juice and season with salt and freshly ground black pepper.
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18
Light a grill or heat a grill pan.
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19
Brush the octopus with some of the reserved octopus oil and season with salt and black pepper.
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20
Grill over high heat, turning once, until the octopus are nicely charred and crisp, about 3 minutes per side.
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21
Arrange the roasted pepperpotato salad on a platter and top with the grilled octopus.
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22
Drizzle with the remaining reserved octopus oil and the remaining 1 tablespoon of lemon juice.
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23
Sprinkle with smoked paprika and the chopped parsley and serve.
