Soak the beans for a minimum of eight hours. It is best to do it the day before, so when we get down to work, the beans they will be well hydrated and will not be hard. Peel the onion and cut it into small dice. We wash the two types of pepper and also cut them into small cubes. Peel the garlic cloves and cut them into fine brunoise.
Heat a little extra virgin olive oil in a saucepan and fry the garlic. Before it browns, add the onion and peppers, stir and sauté for five minutes. Add the chorizo pepper pulp and the white wine, cook over high heat until the alcohol has evaporated.
Add the hydrated beans to the saucepan and cover with plenty of cold water. Bring to a boil and, as soon as it begins to boil, lower the heat and simmer for two and a half hours, adding more water if necessary. Heat a little oil in a frying pan and add the paprika, stir quickly so it doesn’t burn, and pour it over the beans.
Season the beans and let them cook for a further 15 minutes before adding the octopus cut into slices half a centimeter thick and bringing to a boil for the last time. We can thicken the stew by removing some beans, mashing them with a fork and returning them to the saucepan. We serve sprinkled with fresh parsley (optional) and very hot.