Once in our facilities we proceed to its cleaning for freezing next. A necessary process to break the fibers of its flesh and get the proper tenderness.
Cooking the octopus is the most important process to achieve the texture we are looking for. It is made in traditional pot, with water and salt accompanied with onions, and controlling the time necessary according to the size of the pieces.
Cut the tentacles using scissors, as the famous “pulpeiras” do throughout Galicia and accompanied with a delicious garlic sauce, made with olive oil garnished with garlic and a light touch of chilli.