Octopus in olive oil with paprika

Octopus in olive oil with paprika

Octopus is very difficult to preserve because it requires a meticulous artisanal process to make the final product perfect.

Once in our facilities, we clean the octopus manually before freezing it. This process is necessary to break down the fibers of the meat and thus achieve the correct tenderness.

Cooking the octopus is the most important process to obtain the texture we seek. Afterwards, the tentacles are cut with scissors, just as the famous “pulpeiras” (octopus cutters) do throughout Galicia.

In the version with paprika, it is the essence of the famous “Pulpo á Feira” typical of Galician pilgrimages.