Prepare the octopus: Rinse the octopus under cold water. Bring a large pot of water to a boil, adding sea salt and a bay leaf if desired. Add the octopus to the boiling water, reduce the heat, and simmer for 40-45 minutes, or until tender.

1. Cool and slice the octopus: Once tender, remove the octopus from the pot and allow it to cool slightly. Slice the tentacles into 1-inch thick pieces. You can also cut the head into smaller chunks if desired.
2. Prepare the potatoes: Peel and boil the potatoes until tender. Slice them into rounds and set aside.
3. Season the octopus: Heat olive oil in a large pan over medium heat. Add the sliced octopus and sauté for 2-3 minutes to add a slight sear. Sprinkle with smoked and sweet paprika, salt, and pepper. Add fresh lemon juice for brightness.
4. Assemble and serve: Arrange the boiled potato slices on a platter, then top with the octopus. Drizzle with olive oil and garnish with parsley. Serve immediately.