Octopus Legs with Potato Salad

nstructions:

1. Cook the Potatoes:
   Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
2. Grill the Octopus Legs:
   Preheat a grill or grill pan over medium-high heat. Brush the octopus legs with a bit of olive oil and season with salt and pepper. Grill the legs for 2-3 minutes on each side until they develop a nice char. Remove from the grill and let cool slightly. Slice the legs into bite-sized pieces.
3. Prepare the Salad:
   In a large bowl, combine the cooked potatoes, grilled octopus pieces, sliced red onion, minced garlic, cherry tomatoes, mixed olives, and torn lettuce.
4. Make the Dressing:
   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, smoked paprika, salt, and pepper.
5. Toss the Salad:
   Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning to taste.
6. Serve:
   Transfer the salad to a serving platter, garnish with fresh parsley, and serve with lemon