Easy to use, our cooked octopus legs are ideal for cooking on the BBQ, pan fried, steamed or poached, as a salad ingredient, in a slow cooked risotto or as part of a dish garnish.
Winner of a 2 star Great Taste Award 2015, our octopus is amazingly tender and flavourful product that takes no effort for you to prepare. It only takes 3 minutes on each side if you are cooking on a frying pan or barbecue or you could just simply slice it cold and lay it on top of a salad. You will not believe how easy savouring the tastes of Spain's seafood can be.
Our award winning Spanish Octopus has a beautiful dark cherry colour with pure white flesh. The meat has a fine firm bite with a very moist and meaty texture. The flavour is pleasant and fresh but a sprinkling of salt does help bring out the sea-fresh flavours.
Salanort are a family business located in the fishing village of Getaria, 30 minutes from San Sebastian in the Basque Country. They have specialised for over two decades in the artisan production of fish preserved products combined with modern technology and strict controls of quality.
The most traditional Spanish recipe using octupus is Pulpo a feira, where sliced octopus legs are sprinkled with coarse salt and smoked paprika or pimenton picante and drizzled with olive oil. The dish is traditionally served on wooden plates, along with sliced boiled potatoes and bread.
Tradition dictates that drinking water should not accompany octopus, so the dish is usually accompanied by a young red wine such as our Palacio Quemado Tempranillo
but we also recommend a traditional Galician white wine such as Aquitania Albarino
Storage - Keep refrigerated and consume within 3 days of opening.
Vac Pac Bags 450-500g / 3-4 Tentacles per Bag / 3 Month Shelf Life
Salanort (Basque Country)
Salanort are a family business located in the fishing village of Getaria, 30 minutes from San Sebastian in the Basque Country. Specialising for over two decades in the artisan production of fish preserved products combined with modern technology and strict controls of quality.