Portomar Octopus in Olive Oil

The tinning of octupus turns a sometimes tricky product to cook into perfect every time. Hundreds of uses if you can keep from eating it all straight from the tin. One of our favorites is to use the olive oil to fry some minced garlic and then fry the meats just until they start to show color and serve atop spicy roasted potatoes.

111g (3.9oz) tin

Pictured on bamboo rice with chili crisp and furikake.