You can also add more chopped olives on top if you like. As an optional step, you can sprinkle oregano and parsley on top.Pour all of them in a bowl and add the octopus, you can season it as you like. Now grab the vegetables listed, clean, peel, and chop them.Serving ideas: Enjoy fresh from the tin, or lightly sauted with hot Spanish paprika (pimentn), olive oil, and lemon. Set the octopus aside, you can leave it at room temperature or in the fridge. Wild-caught in traditional octopus pots, this delicious octopus is hand-packed in Galicia, Spain with Spanish olive oil and a touch of sea salt. Then drizzle some olive oil and add lemon juice.You can also вЂњgrillвЂќ it in a saucepan for the same amount of time. Up next preheat a gas grill to medium-high heat.Let it cool and rest at room temperature, for 30 minutes to 1 hour. Drizzle with olive oil and add chopped garlic. Then remove the octopus from the pot, rinse and place in a large bowl.Bring to a boil at medium to high heat and then continue boiling for 40 minutes. For the first step on this grilled octopus recipe, you have to grab a large pot and place the octopus inside and cover it with enough water.

Our Octopus ship Tenderized, Cleaned, and Frozen in 5-10oz 1-2lb, 2-4lb, 4-6lb, and 6-8lb sizes.

A favorite for sushi, it is also wonderful when boiled, fried, simmered in stews, coated lightly with olive oil and grilled, and even smoked. To overcome this challenge is an art, but is certainly made easier with the help of a tenderized product such as this one. In fact, the flavor of Octopus can be so mild that itвЂ™s hard to dislike, however it sometimes presents a textural challenge. Pulpo a la Gallega (Galician-style octopus) is a typical dish from Galicia in the north west of Spain, and its my favorite way to eat and serve octopus. Plain Baby Octopus has a delicate flavor thatвЂ™s slightly sweet and similar to that of a sea scallop. Purple-tinged arms curl and twist into an eye-catching swirl that looks more like a piece of art than a meal on a plate. There are few animals from the sea that are as visually stunning as a baby octopus when cooked. This process helps remove the age-old process of boiling first to tenderize meat вЂ“ which can be very tough if not handled properly. Unlike any other seafood, the freezing and tenderizing processes loosen the meat of the animal, creating a truly unique texture. To complete the tenderization process, they are then frozen on board vessel to ensure optimum quality and freshness. Immediately after catch, our Baby Octopus are вЂњtumbledвЂќ, using a proprietary method in which sea salt and ice water are washed over the Octopus, tenderizing the meat and giving it a briny bite. When prepared, their meat cooks up white. The color of their skin, which is edible, is commonly purplish-black and capable of changing color to camouflage itself from predators. Highly intelligent to the point of вЂњcuriosityвЂќ, octopuses are harvested in traps that appeal to them as shelters and are often not even baited. So named of course for their eight tentacles, they have no internal skeletons, and once cleaned of their eyes, sharp beak, viscera and ink sacks, they can be cooked entirely. вЂ“ and can thrive in both shallow and deep ocean waters. Octopuses are found around the world in temperate and tropical waters вЂ“ some weighing well over 100 lbs. Fished from the white sands off the Canary Islands, the warmer waters here yield a naturally smaller and sweeter-tasting species than those found in Asian waters. OCTOPUS, ALSO KNOWN AS PULPO, IS A CEPHALOPOD harvested and highly-prized among many fishing communities worldwide.

Octopus in spanish