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Galician-style Octopus, known as "Pulpo" in Spanish cuisine, holds a cherished place among culinary delights, especially renowned for its Galician preparation, celebrated worldwide. It graces the offerings of every tapas bar, presented in thin slices, adorned with a drizzle of olive oil, a sprinkle of Spanish paprika, and a touch of sea salt. With each bite, one savors its freshness, tenderness, and velvety texture, a testament to its artisanal harvesting, cooking, and packaging in Spain.
STORAGE & CARE
Maintain frozen state. Avoid refreezing after thawing.
SERVING SUGGESTIONS
Indulge in the Galician-style delicacy, featuring tender octopus tentacles, with simplicity and ease:
- Thaw thoroughly after removing from packaging.
- Slice thinly.
- Heat in microwave/oven for 3-5 minutes.
- Drizzle generously with Guadalimar Virgin Extra Olive Oil.
- Sprinkle with Las Hermanas Paprika de la Vera - Sweet (70g) and sea salt.
- Serve on a round wooden plate dedicated to Pulpo. This dish is undoubtedly an essential addition to your tapas spread!
