Remove the green leafs of the leek and chop the white part. Slice the pealed carrots and the courgette with the skin. Heat a half of the olive oil and sauté the prepared vegetables to low heat for 10 minutes (pic. 1). Cut the octopus in slices. Peal and chop the garlic cloves and the parsley. Heat the rest of the olive oil in a pan. Add the octopus, the garlic and the parsley (pic. 2). Sauté for 1 minute at high heat. Add the vegetables, mix and sprinkle with the two types of paprika once out of the heat. Add salt and pepper and serve immediately.
