Our award winning Spanish cooked octopus tentacles are easy to defrost and use in no time. They come in trays of three cooked tentacles ready to cook on a frying pan or barbecue. The most traditional Spanish recipe using octupus is Pulpo a feira, where sliced octopus legs are sprinkled with coarse salt, smoked paprika and drizzled with olive oil. The dish is traditionally served on wooden plates, along with sliced boiled potatoes and bread. Tradition dictates that drinking water should not accompany octopus, so the dish is usually accompanied by a traditional Galician white wine such as our Aquitania Albarino Bernon. Defrost 30 minutes before cooking, once opened consume within 3 days. Please note that weights can vary from octopus to octopus, so expect a slight variation on the weight
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