Specie: Octopus vulgaris
Habitat: Captură sălbatică
Pescuit: Atlantic Centrul-Est (FAO 34)
Unealtă: traul, vârșe și capcane
Procesat: Spania
octopus, salt, antioxidant: E 301
Allergens: MOLLUSCS. May contain traces of FISH, CRUSTACEANS.
Average nutritional values per 100g:
Energy: 366 kJ / 86 kcal
Fat: 0.90 g
of which saturates: 0.50 g
Carbohydrate: 0.50 g
of which sugars: 0.00 g
Protein: 19.00 g
Salt: 0.96 g
Keep at -18°C until opened. See best before date on packaging. Do not refreeze after thawing.
Thaw for 8-12 hours in the refrigerator.
Already cooked, heat on the grill, plancha, or in the oven to finish.
Ready to eat after thawing.
N° 039 · MOLLUSCS
Octopus Tentacles
boiled · 2 tentacles · wild · ready to serve
Pre-cooked octopus tentacles, premium quality, 2 generous pieces per pack. Traditionally Mediterranean cooked, with tender meat and intact suckers for a spectacular appearance.
The most prized part of the octopus, already ready to finish without hours of boiling. Briefly grill them and you get tender tentacles, browned on the outside, that impress on the plate without mastering the technique.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
Specie: Octopus vulgaris
Habitat: Captură sălbatică
Pescuit: Atlantic Centrul-Est (FAO 34)
Unealtă: traul, vârșe și capcane
Procesat: Spania
octopus, salt, antioxidant: E 301
Allergens: MOLLUSCS. May contain traces of FISH, CRUSTACEANS.
Average nutritional values per 100g:
Energy: 366 kJ / 86 kcal
Fat: 0.90 g
of which saturates: 0.50 g
Carbohydrate: 0.50 g
of which sugars: 0.00 g
Protein: 19.00 g
Salt: 0.96 g
Keep at -18°C until opened. See best before date on packaging. Do not refreeze after thawing.
Thaw for 8-12 hours in the refrigerator.
Already cooked, heat on the grill, plancha, or in the oven to finish.
Ready to eat after thawing.
Grilled octopus with smoked purée
Grilled octopus with smoked purée
The pre-cooked octopus makes a restaurant-style dish possible at home: a screaming-hot grill, creamy purée and a smoky finish.
Notes
Don't cook the octopus for long: it's already boiled and excessive searing can toughen it. The grill timers are guides. The thickness of the tentacles and the power of the stove vary, so watch for searing marks and make sure it's heated through.
Tender, grilled
Authenticity
Why it's worth it
Wild octopus from the Central-East Atlantic, caught off the coast of Spain and slow-cooked until tender. Comes ready-cooked, 2 tentacles with that velvety texture so hard to achieve at home. Finish them in minutes on the grill or sliced as carpaccio, with the suction cups intact for a spectacular presentation.
Culinary inspiration
How to enjoy
The Octopus Tentacles are already cooked: thaw them in the refrigerator, dry them well, and lightly coat them with oil. Grill them on a very hot grill or plancha for about two and a half minutes on each side, just long enough to develop a crust and heat through evenly.
Food pairings
Serve them like this
◆ Galician-style octopus with potatoes and smoked paprika
◆ Carpaccio with lemon, capers, and olive oil
◆ Risotto with squid ink
◆ Chickpea, sun-dried tomato, and arugula salad
◆ Dry mineral white wine (Godello or Picpoul de Pinet)
