Octopus in Olive Oil
Description Medallions of carefully selected Galician octopus. Skinned by hand, one by one, using scissors. Olive oil is then added.
Category Canned seafood
Ingredients Octopus (mollusc) Olive Oil, salt.
Allergens Mollusc.
Conservation Store in a cool, dry place. / Eat immediately after opening.
Format OL120
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Nº 82 Octopus in Olive Oil
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Nº 83 Octopus in Olive Oil
Dining development
Galician-style octopus with boiled potatoes
Cooking a few potatoes with octopus in olive oil and a bit of paprika (spicy or mild), salt and some chopped chives is a great way to improvise a starter or sharing dish.
Octopus with foam
Boil some potatoes and place them in a large, tall container. Add cream and the water from boiling the potatoes and mix with a blender. You are aiming for a very, very fine cream. Tip the mix into a whipping siphon, close it well and charge it.
Spread the foam on the base, place a medallion of octopus in olive oil on top, and finish with a touch of paprika.
Octopus on seasoned potatoes
Finely slice the chilli and onion. Put it in a bowl and add lime juice and clams. Mix it well and let it stand for 5 minutes. Serve on a plate, together with fresh coriander leaves, lime zest and extra virgin olive oil.
