Don Gastronom (La Narval) Octopus with Garlic in Olive Oil


This tinned octopus is excellent straight from the tin with a squeeze of citrus or a vinegary sauce of some kind, or fry them in a saute pan until they just start to golden up and serve with patatas bravas or toss with pasta.

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


Ingredients: octopus (Eledone cirrhosa), sunflower oil, garlic and salt.


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