In a large bowl, combine both types of flour and the fresh yeast. Gradually add the water as you mix. Add the salt, finish kneading until you have a firm dough, and let it rest until it doubles in size.

While the dough is resting, peel and slice the onions and red bell peppers. Slice the octopus tentacles into rounds. Heat a skillet with a little oil and sauté the onions with a pinch of salt.

Add the bell peppers, and once they start to soften, add the octopus. Sauté for a few minutes to blend the flavors, then add the bay leaf, sweet paprika, and grated tomato. Cook until the tomato reduces.

Place the cooked filling in a strainer to drain excess liquid. Divide the dough into two portions, one slightly larger than the other. Roll out the larger piece and place it on a baking sheet lined with parchment paper.

Spread the filling over the dough, leaving the edges clear. Roll out the second piece of dough, trim the edges to fit, and fold all the edges over to seal the empanada.

Cut a few small slits in the top to let steam escape. Brush the top with the drained vegetable liquid. Bake in a preheated oven at 375°F (190°C) for 30 minutes. Enjoy!