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One whole gutted octopus, 1–1.2kg — a smaller-format Mediterranean shellfish centrepiece. Octopus has a meaty, almost steak-like texture due to all the muscle, and freezing tenderises it naturally (avoiding the live-pounding tradition). At this size, perfect for a Galician-style preparation for 2–3 people.
Pack details
- Weight: 1–1.2kg per octopus
- Form: whole, gutted, frozen
- Storage: keep at −18°C; defrost slowly in the fridge for 24 hours before cooking
How to cook
- Pulpo a la gallega: dip in boiling water 3 times to curl the tentacles, simmer 35–45 minutes; slice tentacles, drizzle with olive oil, sprinkle with sea salt and paprika; serve over sliced potatoes.
- Braised: blanch then braise on a bed of herbs at 160°C for 1.5 hours.
- BBQ: after boiling, char briefly on a smoking grill with olive oil and lemon.
- Cold salad: sliced cooked octopus with potatoes, parsley, olive oil and red onion.
Pair with a chilled Albariño or a Manzanilla sherry.
Sourcing and delivery
Whole octopus, gutted and frozen at source. Dispatched frozen from our UK warehouse in insulated packaging.
