Octopus is very difficult to preserve, as it requires a meticulous artisanal process to ensure the final product is perfect.
Once at our facility, we clean it by hand before freezing it. This process is necessary to break down the fibers in the meat and achieve the desired tenderness.
Cooking the octopus is the most important step in achieving the desired texture. The tentacles are then cut with scissors, just as the famous “pulpeiras” do all over Galicia.
In its paprika-seasoned version, it captures the essence of the famous “Pulpo á Feria,” a staple of Galician festivals.
Octopus (cephalopod mollusk), olive oil, garlic, spices (paprika), and salt. May contain traces of fish, crustaceans, or shellfish.
Enjoy straight from the can at room temperature, or warm it slightly and serve on a wooden plate to experience the taste of Galician festival-style octopus right at home. Store in a cool, dry place. Once opened, keep refrigerated and consume within 3 days.
