120 g | Can

Description: Octopus (Octopus vulgaris) in paprika sauce, harvested in Spain and picked, cooked and packed by hand. Warmed in its own sauce and served with rice, boiled potatoes with laurel or chips, it is perfect for octopus lovers!

Features:

• The Galician octopus is renowned worldwide

• Carefully boiled to enhance its fine texture and flavour

• Tender and well cut, with a delicious flavour

• Made using a traditional method passed down by Galician ancestors

• Origin: Galicia, Spain

• Certification: Galician Fish Market

Ingredients: Octopus (cephalopod mollusc), olive oil, garlic, paprika, salt. May contain traces of shellfish and fish.

Storage: Keep in a cool, dry place. Once opened, keep refrigerated and consume in 3 days.

Exclusive to Spanish Pig in Canada, La Curiosa octopus is one of the star cephalopods from Galicia. It is a typical product in Spanish gastronomy that enjoys a special prestige. 

The elaboration process is manual, just by using its tentacles and adding the classic Galician sauce, prepared with natural ingredients, based on olive oil and paprika, turning this product into a delicacy. 

Made in Spain

We loved this lighty smoked octopus by Lulina. Great texture and flavour. Recommended  

Octopus  olive oil, salt and natural smoke

ALLERGENS: It contains mollusks, may contain traces of fish and crustaceans. It does not contain gluten.

STORAGE: Store in a cool and dry place, once opened, keep refrigerated and consume within 24 hours

CAPACITY: 120 ml Net weight: 115 gr Drained weight: 72 g DESCRIPTION: For each can sold, CONSERVAS LULIÑA donates 0.15€ to the ECOMAR Foundation for its coastal cleaning project.

 NUTRITIONAL INFORMATION (PER 100g) Energy value (kj): 543 Energy value (kcal): 129 Fats (g): 4.1 Of which saturated (g): 0.7 Carbohydrates (g): 2.1 Of which sugars (g): 1 Proteins (g): 21 Salt (g): 1.2

Octopus is very difficult to preserve because it requires a meticulous artisanal process for the final product to be perfect. Once in their facilities, Lulina proceed to clean it manually for subsequent freezing. A necessary process to break the fibers of the octopus and thus achieve the right tenderness. 

The cooking time of the octopus is one of the most important points to achieve the texture we are looking for. Then the tentacles are cut with scissors, as the famous “pulpeiras” do all over Galicia and accompanied by a delicious garlic sauce, made with olive oil seasoned with garlic and a light touch of chilli pepper.

Ramón Peña’s Gold Series represents the pinnacle of Spanish conserva craftsmanship—only the finest seafood, hand-selected and expertly prepared, showcasing tradition, purity, and exceptional quality in every tin.

Ramón Peña’s Galician Style Octopus from the Gold Series is a standout example of Spain’s deep-sea culinary heritage, brought to life with elegance and precision. Sourced from the wild Atlantic waters off Galicia, the octopus is tender, flavorful, and expertly prepared in the traditional pulpo a la gallega style.

Part of Ramón Peña’s prestigious Gold Series, this octopus is hand-packed with care, ensuring that every tin delivers a gourmet experience straight from the sea. It’s ready to serve warm or at room temperature—try it over sliced potatoes, alongside crusty bread, or paired with a glass of Albariño or Mencía for a true taste of northern Spain.

Elegant, authentic, and boldly flavorful, Ramón Peña’s Galician Style Octopus is more than a preserved seafood—it’s a tribute to the craft and tradition of Spanish conservas at their very best.