Wash the octopus thoroughly under cold running water. Drain and pat dry with paper towel.
Combine the white wine, oil, garlic, paprika and chilli in a glass or ceramic bowl. Season with pepper and mix well. Add the octopus and toss to combine. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Preheat a chargrill or barbecue grill on high. Drain the octopus and pour the marinade into a small saucepan. Cook the octopus on preheated chargrill or barbecue grill, turning once or twice, for 4-5 minutes or until the octopus curl and are just cooked through.
Baste the octopus with more of the marinade and cook for a further 5 min. Serve with a sprinkle of olive oil and lemon juice and some dried oregano! Enjoy