Ingredients: octopus (Eledone cirrhosa), sunflower oil, spices, salt
The box and company literature refer to liquid this octopus is tinned in as “marinera” or “Marinière” but it doesn’t seem to me to be a member of either class of sauces, as there’s no tomato, no white wine or lemon juice or butter or parsley, really nothing but sunflower oil and spices, so that’s how I have described it. They do also say “perfect for tapas” and I completely agree with that.
One really great thing about the canning process is that squid and octopus and clams, often tricky for a home cook to get just right when cooked from raw, are always perfectly cooked and only need to be brought up to eating temperature.
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