Conservas de Cambados Octopus in Galician Sauce

Spain’s northwest region of Galicia is famous for its “pulpo,” or octopus. Conservas de Cambados’ Octopus in Galician Sauce is a variant of a Spanish recipe known as pulpo a la gallega. Carefully selected Galician octopus is delicately portioned and slow-cooked in a rich broth until tender. It is then hand packed in a tangy, slightly smoky sauce that pairs wonderfully with the delicate texture and flavor of the octopus. Tinned octopus is typically enjoyed as part of a tapas spread or an appetizer before lunch or dinner. Present this selection in the can with toothpicks, or serve just heated through. It can also be served over boiled sliced potatoes, rice, or on toasty bread. For the ultimate Spanish seafood experience, pair with a crisp white wine or a Tempranillo! Ingredients: Octopus, sunflower oil, onion, paprika, and salt.