Don Gastronom (La Narval) Octopus in Spiced Sunflower Oil


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.

110g tin

In stock

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Ingredients: octopus (Eledone cirrhosa), sunflower oil, spices, salt

The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.

We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors (or in some cases other blends of savory spices).


  1. largerbirdy (verified owner)

    Loved these. The tentacles are canned whole (as in, not cut into coins), with some pieces just as long as the can itself. Pleasant chew and great flavor. The sauce is really just a red oil but the added color complimented the Alfredo I ended up tossing these into.

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