Braised octopus (spanish)

Braising octopus has always been something I enjoy doing. This particular one is fantastic finished off on the plancha. 1400 grams defrosted octopus / 500 grams diced celery / 500 grams diced carrot / 1000 grams diced yellow onion / 8000 grams h2o / 25 grams sweet paprika / 100 grams salt / 150 grams Nusike bacon (un smoked, no salt). Place everything in a pot just large enough to hold everything and bring to a simmer for 2 to 2 and 1/2 hours until done. Be careful to not overcook. Strain liquid and line the arms into a hotel pan so they cool straight and not curled. Marinate next day. You also may need to clean the octopus in which case you will get 8 orders per. Save the head for squid ink sauce. Make sure to take tentacles off before braising and to cook very very slowly to avoid over cooking or a rubbery texture.