Cooked Galician Octopus

Since time immemorial, in the coastal regions of Galicia, octopus has been caught and prepared following the most traditional recipes, resulting in one of the most well-known and appreciated seafood products in our gastronomy. Galicia, located in northern Spain, is where octopus reaches its largest size and its peak splendour in recipes such as “pulpo à feira,” a culinary marvel of our gastronomy. Cooking a good pulpo à feira is an art that the pulpeiras or pulpeiros have practiced since ancient times, a tradition passed down through generations and typically prepared in local restaurants known as “pulperías.” This local speciality is commonly found at celebrations, fairs, and festivals, as it is highly enjoyed for its flavour and sea aroma. Our octopus is of the “Vulgaris” variety, native to the Atlantic coast; a crustacean highly valued by both professionals and consumers. Olmeda Orígenes octopus is already steam-cooked in its own juice and vacuum-packed in a bag. It is completely natural, without preservatives, with a 100% product yield as both the meat and its juice can be used. To consume it, you need to immerse it in boiling water for 5 minutes, heat it for 2 minutes in the microwave at maximum power, or warm it on the grill or griddle; then it’s ready to season to taste, eat, and enjoy!