Conservas de Cambados Octopus in Olive Oil

Spain’s northwest region of Galicia is famous for its “pulpo,” or octopus. Carefully selected Galician octopus is delicately portioned and slow-cooked in a rich broth until tender. Per Spanish tradition, it is then hand packed in olive oil. Typically this delicacy is enjoyed as part of a tapas spread or as an appetizer before lunch or dinner. Present it straight out of the tin with toothpicks, either plain or dressed up with a squeeze of fresh lemon and some chopped parsley. You can also serve it slightly heated through. If you want to get really fancy, try it in the style of Northwest Spain’s “pulpo a la gallega,” where the octopus is served warm on a bed of sliced boiled potatoes, drizzled with more olive oil, and garnished with a sprinkling of Spanish paprika. For the ultimate Spanish seafood experience, pair with a crisp white wine! Ingredients: Octopus (Octopus vulgaris), olive oil, and salt.