In a large pot, add onion, garlic, paprika, bay leaves, olive oil, salt and water, stir and bring to a boil. Dip the tentacles into the water lowering to the pot. Make sure the octopus is submerged into the liquid. Let it braise for 1 hour until octopus is tender.
Meanwhile, coat the potatoes with garlic powder, mixed herbs, salt & pepper and drizzle with olive oil. Roast in the oven for 25 – 30 minutes until golden brown.
Once octopus is tender, transfer the octopus to a plate. With the braising liquid, add lemon juice, olive oil and parsley, let it reduce.
Arrange the octopus on a plate with roasted potatoes and braising liquid on top. Squeeze lemon juice, a light drizzle of olive oil and sprinkle with parsley to serve. Enjoy!
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