• Braise the octopus for 45 minutes.
• Let it rest until it cools off.
• Cut the octopus into pieces that are big enough for the grill. If you use a broiling pan or a skillet, cut the pieces in a suitable size for the potato slices.
• Preheat your grill, broiler, or skillet to medium-high heat.
• Mix the paprika, salt and pepper, olive oil, oregano, and garlic in a bowl.
• Brush the octopus tentacles with the prepared marinade, ensuring you coat them evenly.
• Place the octopus tentacles on the grill, broiler pan, or skillet for 4 minutes per side or until they are slightly charred and tender. Please bear in mind that overcooked octopus can be tough and chewy.
• Remove the octopus from the heat and let it rest for a few minutes before serving.
• Place the octopus on top of the potato slices.

Instructions for Homemade Mayonnaise (you can use a blender, of course)

• Slowly add the vegetable oil to the egg in a mixing bowl while whisking continuously. Do it gradually to ensure proper emulsification.
• Continue whisking until the mixture thickens and becomes creamy, as in hand cream. You can also use a blender, which is more straightforward.
• Add the lemon juice or vinegar and salt to taste. It adds citrus (or acidic) flavor and preservation qualities to the mayonnaise.
• Whisk or blend again until everything is well combined.
• Transfer the homemade mayonnaise to a clean jar or airtight container and store it in the refrigerator for up to one week. I recommend you always use fresh produce and consume it in less time to avoid any risk of salmonellosis. Make sure to use a clean utensil each time you scoop the mayonnaise to prevent contamination.