Galician tradition in a tin, in our collection of canned octopus

Pulpo á feira is the Galician dish par excellence, and getting it right at home is harder than it seems: the octopus has to be "scared" in boiling water, cooked for exactly the right time and cut at the right moment. In a tin it arrives already sorted, cooked with precision and ready to serve. In this selection you will find Atlantic octopus in all its preparations.

Octopus is one of the lightest seafoods

It has a protein content similar to that of veal and a high biological value thanks to its digestibility. Compared with other shellfish it is low in calories, and its fat and cholesterol content is very low. It is one of the few tins you can eat often without a second thought.

Choose your preparation

• In olive oil: octopus without dressing, cut into slices or chunks. The most versatile version: for a toast, a salad or for making your own á feira with paprika and coarse salt.
• Galician style: already dressed with paprika and oil, ready to tip onto a wooden plate. The closest thing to the village fair without cooking anything.
• With paprika and in sauces: with the dressing built into the tin, in sweet or spicy versions.

The secret of pulpo á feira at home

If you buy octopus in oil and want to make it yourself, warm it slightly, drain it and lay it on a wooden plate, which absorbs moisture and keeps the heat in. Coarse salt, Pimientón de la Vera, sweet or hot to taste, and a good drizzle of olive oil on top. With boiled potatoes, cachelos, if you want the full dish.

Before serving

At least at room temperature, and better warmed: cold octopus turns rubbery and loses its aroma. A few seconds in a pan or the microwave are enough. With a Ribeiro or an Albariño, as tradition demands.

Add your favourite tins to the basket and receive them in 24-48 hours.