Whole Fresh Spanish Octopus
-
Tracking details will be sent when the item ships.
-
Shipments are temperature controlled and packed to arrive in peak condition.
-
This item ships from the market or facility closer to you to help reduce your shipping rates.
$15.00
Don't Miss Top Seafood
All orders will be shipped by Federal Express within 48 hours of order confirmation, tracking numbers are provided no later than a day after shipment on business days. All priority overnight shipments are delivered by 5:00 pm.
reshly frozen and live/fresh items (non-frozen) ship in separate boxes.
Frozen items ship with dry ice. Shipments with dry ice will remain frozen during transit and will arrive frozen.
Live and fresh items (non-frozen) ship with frozen gel packs. The frozen gel packs are used to keep your seafood cool and fresh.
The dry ice/gel packs are placed within an insulated liner in a corrugated box. The liner keeps the cold air in and the warm air out. The combination of the liner, dry ice/gel packs, and the box has been designed and tested to keep your seafood at the optimal temperature.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.
Direct from the coast of Spain, this isn’t your standard calamari. This is authentic, whole Spanish Octopus. Known for its incredible tenderness and distinct, rich flavor, it is the gold standard for chefs worldwide. Because these are whole creatures, they offer a stunning presentation for dinner parties.
Why We Love It
It has a dense, meaty texture that doesn’t get rubbery when cooked correctly. The flavor is complex, briny and sweet, making it perfect for heavy seasoning like paprika or simple olive oil finishes.
Buying Guide
1 Whole Octopus (approx. 2-4 lbs): This is a substantial amount of meat. After shrinking slightly during cooking, one octopus serves 4 to 6 people as a main course or makes a massive platter of tapas for a party.
How to Prepare We recommend the classic “scare” technique: dunk the tentacles in boiling water 3 times before submerging to curl them beautifully. Simmer until tender, then finish on a high-heat grill to char the outside. Serve with potatoes and paprika (Pulpo a la Gallega).
Reviews
Clear filtersThere are no reviews yet.