Start by rinsing the whole octopus under cold running water, ensuring it is cleaned thoroughly. Inspect for any remaining bits between the tentacles, and remove the beak if necessary.

In a large pot, combine the cleaned octopus with chopped onion, crushed garlic, bay leaves, and a generous sprinkle of salt. Add enough water to submerge the octopus fully and bring it to a gentle simmer over medium heat. Cook uncovered for 45-60 minutes, or until tender.

Remove the pot from heat and let the octopus cool in the broth for about 10 minutes.

Transfer the cooled octopus to a cutting board and slice the tentacles into large, even pieces, approximately 2-3 inches each.

In a mixing bowl, toss the octopus pieces with a drizzle of olive oil, smoked paprika, freshly cracked black pepper, and a pinch of salt.

Preheat your grill to high heat. Place the seasoned octopus pieces directly on the grill grates, cooking for about 3-4 minutes per side.

After grilling, remove the octopus from the grill and transfer it to a plate. Squeeze fresh lemon juice generously over the top and garnish with chopped parsley.