La Curiosa
Pulpo Gallego a la Marinera (Galician Octopus in Marinade)
Pulpo a la Marinera – Octopus in Olive Oil with Paprika
Sales unit: 130 g can
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In stock
When there’s a celebration in Galicia, there’s pulpo. At every village festival, the pulpeira stands by her copper cauldron, cutting the tentacles into pieces with scissors and serving them on wooden plates with olive oil, paprika and coarse salt. That’s all there is to pulpo á la gallega, and that’s exactly why it’s so good.
La Curiosa brings this dish to the tin, and the ingredients list remains as short as it is at the village festival: tenderly cooked octopus, then marinated in extra virgin olive oil, mild pimentón and sea salt. The paprika brings its slightly smoky note, the oil absorbs it, and the octopus itself remains soft yet firm enough to cut, just as it should be.
You can serve the tin cold as a tapa, with a toothpick and bread for dipping into the paprika-red oil. Or you can turn it into the classic dish in ten minutes: boil potatoes, slice them onto a plate, pour the oil from the tin over the octopus, and add a little coarse salt. All that’s missing is the wooden plate.
More about the producer: La Curiosa – Galician preserves without the family tree
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