This is the freshest, most tender pulpo (octopus) we’ve tasted in years! Harvested in Spain, these small octopus are cleaned and tenderized using sea salt and ice water, so they are ready to cook and serve.
We boiled a few octopus in salted water for 5 minutes, let them sit for about 20 in the hot water, then threw them on a charcoal grill for another ten – charred perfection! Then we cut the pulpo into pieces and seasoned it with extra virgin olive oil and smoked paprika for an incredible version of pulpo Gallego – the classic octopus dish of Galicia.
For a milder, more delicate version, simply boil as above and season with sea salt, olive oil and lemon with some diced parsley. Or for a tasty paella, cut the pulpo into several large pieces and add to your favorite paella recipe - or place a whole octopus in the center of your paella!
Use the octopus upon arrival, or it can be kept frozen for up to a year. Each package will contain two to three small octopus.