Thoroughly clean octopus. Remove beak, eyes and anus.
Dip octopus in boiling water 3 times for about 20 seconds each time to prepare octopus for parboiling. Dry thoroughly.
Parboil for 30 to 40 minutes to breakdown tissue.
Remove and dry thoroughly.
Cut off the eight tentacles and discard carcass
Put a wooden skewer through each tentacle
Gently coat with olive oil and paprika mixture before smoking or grilling.
Smoke for 1 hour or grill quickly over a medium fire for about 10 -12 minutes rotating to crisp both sides.
Combine salad ingredients and toss with vinaigrette.
Cut octopus legs in bite-size pieces and place on top of salad.
Immerse the whole octopus 3 times in boiling water for about 20 seconds each time. This will cause the tentacles to enlarge and prepares the octopus for parboiling. Allow the octopus to dry (use a fan if necessary) and then immerse in boiling water for between 30 to 40 minutes to soften the tentacles.