Description
Mariscadora Octopus in Olive Oil is a uniquely Spanish delicacy. This high-quality octopus is marinated in extra virgin olive oil, giving it a unique, savory flavor. Enjoy a taste of authentic Spanish cuisine with this traditional specialty from the Galician coast.
- Product: Mariscadora Octopus in Olive Oil
- Origin: Galicia Spain (Hand Packed)
- Ingredients: octopus, olive oil, and salt
- Recommended use: carpaccio, ceviche, and risotto
- Size: 110 gr (3.8 oz) Easy Open Can
About Octopus in Olive Oil:
Octopus has been eaten in Spain for centuries, and many ways to cook it have been developed through the years. Galicia is known for its fresh seafood, and octopus is a staple ingredient in the region’s cuisine. Traditionally, the octopus is boiled in a large copper cauldron. Chefs will dip the tentacles in the boiling water three times, first, to curl them. Timing is critical. Don’t boil enough, and the octopus will be rubbery. Boil for too long, and the octopus will be overcooked. Once the octopus is ready, it is cut and trimmed. Finally, it is seasoned generously with salt, paprika, and drizzled with some olive oil. Octopus in olive oil is a popular seafood dish in Spain, and it is often used in various dishes, such as salads, crostini, pasta, and pizza.
How to serve Mariscadora Octopus in Olive Oil:
- Grilled octopus: Marinate the octopus in a mixture of garlic, red pepper flakes, lemon zest, fresh parsley, and olive oil. Grill the octopus until it is charred and tender. Serve with a drizzle of olive oil and lemon juice, red onions, and flat leaf parsley.
- Octopus salad: Combine cooked octopus with cherry tomatoes, kalamata olives, garlic, cilantro, lemon juice, and olive oil. Serve the salad cold as an appetizer or light lunch.
- Galician-style octopus: Boil the octopus until it is tender, then serve it with boiled potatoes, olive oil, and sweet Spanish paprika. This simple preparation is a popular tapa in Spain.
- Italian octopus salad: Combine cooked octopus with boiled potatoes, red onion, celery, parsley, lemon juice, and olive oil. Serve the salad cold as an appetizer or light lunch.
- Spanish octopus: Boil the octopus until it is tender, then slice it and serve it with a sauce made from lemon juice, extra-virgin olive oil, salt, and cayenne pepper. Heat a grill pan or outdoor grill to high heat and grill the octopus until it is charred.