Defrost the small octopus in the refrigerator until fully thawed, preferably overnight.

Drain the thawed small octopus thoroughly in a colander. Cut each octopus into 3 or 4 pieces.

Heat one-third of the olive oil, about 40 ml (1.4 fl oz), in a large skillet or pot over medium heat. Add the chopped onion and salt.

Cook the onion for 6 to 8 minutes until it begins to color. Stir occasionally to prevent sticking.

Add the octopus pieces and chopped garlic to the pot. Pour in another one-third of the olive oil, about 40 ml (1.4 fl oz).

Season with black pepper and ground cinnamon. Lower the heat to a gentle simmer.

Simmer the octopus for 45 to 50 minutes until tender and its released juices have almost evaporated. Stir occasionally.

Stir the tomato paste into the octopus. Pour in the dry red wine.

Simmer for 3 to 5 minutes to reduce the wine slightly. Pour in 250 ml (8.45 fl oz) of the vegetable broth.

Simmer for 10 to 15 minutes so the tomato, wine, and octopus flavors meld together. Keep the heat low.

Add the orzo pasta and 500 ml (16.9 fl oz) vegetable broth. Stir well to distribute the pasta.

Cook over low heat until the orzo is al dente, about 12 to 15 minutes. Stir frequently to keep it from sticking.

Add the remaining vegetable broth gradually as needed to keep the pasta lightly saucy. Leave a little liquid in the pot.

Taste the pasta and season with additional salt if needed. Remove the pot from the heat.

Serve immediately and garnish with chopped parsley. Squeeze lemon juice over each portion before eating.