Wash and clean the octopus eliminating the beak, eyes and entrails, then beat it with a meat tenderizer, breaking the internal fibers that would make it hard when cooked. Now, in a deep saucepan, sauté the shallot roughly chopped and 1 garlic clove, crushed in 2 tablespoon of olive oil, along with hot paprika. When the sautéed is soft and translucent, add the warm pinot noir and a bay leaf. Once the wine has begun to simmer, plunge the octopus three times in the liquid, holding it by the head, until the tentacles are curled. Submerge it then completely, cover and cook it for 10 minutes, checking that the liquid continues to simmer. After this time, drain the octopus with a verdigris, retaining the cooking liquids. Cut the head into rings, separate the tentacles and reduce the rest to pieces as big as a walnut. Now, submerge it all again in the cooking liquids, and continue to cook for another 30 minutes until the octopus is soft.