This delicious pre-cooked pulpo is as good as any we have had in Spain. The secret? The octopus is gently cooked in its own juices with no other ingredients. The result is fresh tasting and exceptionally tender, yet with a firm bite.

This pulpo is all natural with no preservatives. A Pulpeira in Galicia carefully cooks their octopus “sous vide” with no ingredients other than fresh octopus. 

Pulpo (Spanish for octopus) is a beloved dish in Spain, especially in the northern region of Galicia. Pulpo is popular in tapas bars, served sliced and drizzled with olive oil and sprinkled with smoked paprika (Pimentón de La Vera). We like to marinate in olive oil, garlic and rosemary, then char on the grill. Or we slice the tentacles into rounds and sprinkle with smoked paprika for pulpo a la gallega like they do in Galicia. It is also delicious as part of a paella de mariscos.

The pulpo will arrive frozen and vacuum packed, simply thaw in the refrigerator before cooking.