Specie: Octopus vulgaris
Habitat: Captură sălbatică
Pescuit: Atlantic Centrul-Est (FAO 34)
Unealtă: cârlige și lansete, vârșe și capcane
Procesat: Spania
Octopus, water, salt, acidifiers: E 331, E 330
Allergens: MOLLUSCS.
Average nutritional values per 100g:
Energy: 274 kJ / 65 kcal
Fat: 0.70 g
of which saturates: 0.00 g
Carbohydrate: 2.50 g
of which sugars: 0.00 g
Protein: 12.10 g
Salt: 1.70 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 24 hours in the refrigerator.
Before cooking, dip the octopus three times in boiling water (Spanish method), then simmer for 40-50 minutes over low heat.
Consume only after thermal processing.
N° 040 · MOLLUSCS
Whole Octopus
raw · 1-2 kg · wild
Whole raw octopus, 1-2kg per piece, wild-caught in the Central-East Atlantic. Firm and authentic meat, typical of quality Spanish octopus.
For those who want total control, from slow boiling to grilling, a whole octopus that you cook exactly as you know it from a restaurant. Wild-caught and firm, it's the base for salad, takoyaki, or authentic pulpo a la gallega.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
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Specie: Octopus vulgaris
Habitat: Captură sălbatică
Pescuit: Atlantic Centrul-Est (FAO 34)
Unealtă: cârlige și lansete, vârșe și capcane
Procesat: Spania
Octopus, water, salt, acidifiers: E 331, E 330
Allergens: MOLLUSCS.
Average nutritional values per 100g:
Energy: 274 kJ / 65 kcal
Fat: 0.70 g
of which saturates: 0.00 g
Carbohydrate: 2.50 g
of which sugars: 0.00 g
Protein: 12.10 g
Salt: 1.70 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Thaw for 24 hours in the refrigerator.
Before cooking, dip the octopus three times in boiling water (Spanish method), then simmer for 40-50 minutes over low heat.
Consume only after thermal processing.
Taverna-style octopus salad
Taverna-style octopus salad
It is the salad you eat on holiday with your feet in the sand, the one you think you cannot make at home. You can: the whole secret is a slow, gentle simmer, the rest is a good dressing and 30 minutes of patience.
Notes
Do not salt the cooking water, the octopus gets seasoned at the end, otherwise it toughens. The leftover cooking water is full of flavour: strain it and cook orzo or rice in it, taverna style.
Sea show
Authenticity
Why it's worth it
Whole wild octopus from the Central-East Atlantic, caught off the coast of Spain. Raw, with all tentacles intact, it's the perfect ingredient for those who want to cook it from scratch and control its texture. A show-stopping piece, weighing between 1 and 2 kg.
Culinary inspiration
How to enjoy
The secret to tender octopus lies in three short dips in boiling water before cooking, to uniformly contract the fibers. Then, slow boil with an onion, bay leaves, and salt, for 45 minutes per two kilograms. Check with a fork; it should pierce easily when done. After cooling, slice the tentacles and serve with paprika, coarse salt, and olive oil.
Food pairings
Serve them like this
◆ Galician-style octopus with potatoes and smoked paprika
◆ Grilled octopus with lemon and olive oil
◆ Pasta with octopus, cherry tomatoes and basil
◆ Octopus carpaccio with arugula and parmesan
◆ Dry white wine (Albariño or Godello)
