Start by placing the frozen baby octopus in the pressure cooker and covering them with water. Lock the lid and set the pressure cooker to high pressure for 12 minutes.

Once the cooking time is complete, carefully perform a manual pressure release to let out the steam and cool slightly.

In a medium skillet, add olive oil and heat over medium-high heat until shimmering.

Carefully add the dried baby octopus to the skillet and sauté for about 2 minutes until they start to develop a golden char.

Incorporate the chopped garlic and butter into the skillet with the octopus, sautéing until the garlic turns pale golden.

Sprinkle in the oregano, smoked paprika, salt, and pepper, stirring well for an additional minute.

Drizzle fresh lime juice over the sautéed octopus and mix thoroughly for a zesty brightness.

Transfer to a serving platter and garnish with chopped parsley or cilantro and optional grape tomatoes.