Start by cleaning the baby octopus if necessary, removing any innards and rinsing thoroughly. In a bowl, combine olive oil, smoked paprika, ground cumin, ground coriander, chili flakes, orange zest and juice, lemon zest and juice, minced garlic, salt, and pepper. Whisk until well-blended.

Once the marinade is ready, coat the cleaned baby octopus thoroughly. Place it in a resealable bag or a covered dish and let it sit in the refrigerator to marinate for at least 15-30 minutes.

Preheat your grill or skillet over medium-high heat. Grill the octopus for about 3-4 minutes on each side until you achieve a nice char.

While the octopus is grilling, blanch the trimmed broccolini in a pot of salted boiling water for 1-2 minutes, then transfer to an ice water bath.

In a large skillet over medium heat, add olive oil and sliced garlic. Sauté until fragrant. Drain the blanched broccolini and add it to the skillet, tossing to combine. Add soy sauce, rice vinegar, and red pepper flakes, cooking until tender.

On a serving platter, arrange the sautéed broccolini as a base. Lay the grilled octopus on top, garnish with fresh herbs, lemon wedges, and optional toppings. Serve immediately.