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 octopus is Pulpo a feira, where sliced octopus legs are sprinkled with coarse salt and smoked paprika, and drizzled with olive oil. The dish is traditionally served on wooden plates, along with sliced boiled potatoes and bread. A traditional Galician white wine, such as Aquitania Albarino Bernon, is often served with this dish. Defrost 30 minutes before cooking, and 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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