The most traditional Spanish recipe using octopus is Pulpo a feira, where sliced octopus legs are sprinkled with coarse salt, smoked paprika and drizzled with olive oil. The dish is traditionally served on wooden plates, along with sliced boiled potatoes and bread.
On this occasion, you are getting a great quality whole octopus raw, In the Mediterranean, it is said that fishermen beat the octopuses against rocks to make them more tender when cooked. To cook at home, it can be simply placed in salted boiling water, and turned down to simmer for 45 minutes to an hour. To avoid a rubbery texture, the water should be turned down to simmer as soon as it is in the pan. The flavour of octopus is slightly sweet and similar to scallops.
Serve the traditional way with potato and paprika and good olive oil and Maldon salt.
Once is boiled, you can portion it and use it on different recipes, and freeze down once cooked.
A minimum of 3 months from shipment.