Bring some big Spanish flavor into your repertoire with Chef John's simple and flavorful recipe. Mix together chopped Spanish onion, garlic cloves, bay leaves, Spanish paprika, salt and olive oil and cook until softened. Then add white wine and octopus and braise until perfectly tender. Cool the octopus in its own juices and then chill overnight. Clean off the skin, brush with olive oil and sear in a very hot pan. Strain the braising liquid, add lemon juice, olive oil and parsley and whisk into a delicious sauce to serve with octopus and potatoes for a super delish dish. Get the recipe for Chef John's Spanish Octopus.