Peel and chop the garlic, onion, carrot, parsley stalks very finely. Cut the chorizo sausage.
Fry garlic, onion, carrot, parsley stalks together with chorizo and paprika for 5 minutes, stir regularly. Deseed and chop the pepper to fry in the pan for 5 minutes. Stir in the tomato purée and crumble in the stock cube, add the rice and stir for a couple of minutes to absorb the flavors.
Put saffron into a cup of hot water to dissolve before adding it in to the rice together with the required amount of water. Season with sea salt and black pepper. Pop the lid on and simmer for 15 minutes or until almost cooked. Add more water if needed.
Stir in the peas and octopus, replace the lid, and cook for a further 5 minutes. Season to perfection, top with parsley and serve with lemon wedges.