Peel, wash, and finely chop the onion. Slice the garlic thinly, removing the germ. Preheat the oven to its highest setting (480°F/250°C), top and bottom heat, and remove the racks (the paella pan or skillet will go on the lower part).

In a large paella pan or skillet over medium heat, add 12 tablespoons of extra virgin olive oil. Once hot, add the sliced garlic. When it starts to turn golden, after about 5 minutes, add the onion. Lower the heat and let it caramelize. Once done, remove and set aside.

Lower the heat and add the two cans of homemade-style tomato sauce, then the smoked paprika and liquid smoke. Let the liquid cook off, then add the rice. Turn the heat to high and stir the rice for a couple of minutes to coat it well.

While the rice is cooking, heat the chicken broth in the microwave.

Add the onion and garlic back to the rice, mix well, and add the saffron threads and food coloring. Finally, pour the hot chicken broth over the rice and cook for 7 minutes from the first boil (9 minutes if using Bombón rice).

After 7 minutes, add the octopus legs and transfer the pan to the lower part of the oven at 480°F (250°C). Bake for 8 minutes (this time is always the same).

After 8 minutes, remove from the oven and let rest for another 5 minutes, covering the rice with a cloth or some newspaper. Serve hot.