Güeyu Mar Chargrilled Octopus (Pulpo a la Brasa)


The same octopus that they grill on their grates in Vega de Ribadesella Beach, put in a can brimming with freshness.

Don’t throw away the delicious juice that covers the octopus. With an immersion blender (or a whisk), add a splash of vinegar, then gradually add a thread of olive oil, a pinch of paprika and salt to taste and you’ll have made the perfect mayonnaise as accompaniment.

A fun fact about the artwork, “Abrasado” means grilled using only the embers of previously lit charcoal. “Abrazado,” however, means to be hugged or embraced. The artwork is based on a play on words referring to these two words.

160g tin

In stock


Ingredients: octopus (Octopus vulgaris), extra virgin olive oil and salt


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