Cook onion, garlic, bay leaves, paprika, salt and olive oil in a sauce pan over MEDIUM HIGH heat until onions turning translucent, about 5 minutes

Add wine and bring to a simmer

Turn heat to LOW, add octopus and cook COVERED for 30 minutes

Turn over and cook until tender, about 30 minutes

Let cool and then refrigerate overnight

Using a paper towel, scrape off the outside slime

Brush with olive oil and grill until done

Boil and strain 1/3 cup of braising liquid

Add lemon juice and parsley