:%20boiled,%20sliced,%20drizzled%20with%20olive%20oil%20and%20paprika./pul%20%20listrongPack:/strong%201%20whole%20octopus,%202–2.5kg,%20gutted/li%20%20listrongForm:/strong%20whole,%20gutted,%20frozen/li%20%20listrongUse:/strong%20pulpo%20a%20la%20gallega,%20BBQ,%20braised,%20grilled/li%20%20listrongCook%20in:/strong%2045–60%20minutes%20boiled,%20then%20finishing/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/octopus-whole-1.jpg)
One large whole gutted octopus, 2 to 2.5kg — the classic Mediterranean shellfish centrepiece. Octopus has a meaty, almost steak-like texture (a cleaner mouthfeel than fish, more tender than chicken) due to all the muscle. Critically, freezing tenderises octopus — ours arrives ready to cook without the need for the live-pounding tradition.
Pack details
- Weight: 2–2.5kg per octopus
- Quantity: 1 whole octopus per pack
- Form: whole, gutted, frozen
- Storage: keep at −18°C; defrost slowly in the fridge for 24–36 hours before cooking
How to cook
- Pulpo a la gallega (the classic): dip in boiling water 3 times to curl the tentacles, simmer 45–50 minutes; slice tentacles, drizzle with olive oil, sprinkle with sea salt, sweet and hot paprika; serve over sliced potatoes.
- Braised: blanch, then braise on a bed of herbs at 160°C for 2 hours.
- BBQ: after boiling, char briefly on a smoking grill with olive oil and lemon.
- Skewered: tentacles cut and skewered, grilled with salmoriglio.
- Cold salad: sliced cooked octopus with potatoes, parsley, olive oil and red onion.
Pair with a chilled Albariño or a dry sherry — a Manzanilla works beautifully.
Sourcing and delivery
Whole octopus, gutted and frozen at source. Freezing pre-tenderises — ready to cook without traditional pounding. Dispatched frozen from our UK warehouse in insulated packaging.
