Lets Explore the Cephalopods we can deliver⇓
OCTOPUS / PULPO
Pulpo has long been at home in Mediterranean cuisine, no seafood salad without its tender, spicy meat. Pulpo can also be found on seafood pizza or as part of a Spanish paella, it is often served fresh from the grill, with garlic aioli, green herb salsa verde or spicy chimichurri sauce with chilli and coriander. In Galicia, it is served tenderly braised as a tapas specialty on potatoes, as Pulpo a la Gallega – also known as Pulpo a feira, the “octopus for the festival”. Pulpo Pescaccicio is also popular: thinly sliced pulpo with lime oil and diced tomatoes.
Our Pulpo arms are pre-cooked and guaranteed to be tender to the bite, making them particularly uncomplicated to prepare: whether fried in olive oil with herbs and garlic, braised in the oven or as a specialty from the grill – Pulpo always works because there is no special degree of cooking is to be observed. When cut into small pieces, the nutty-spicy tasting arms are also great in creamy risotto or pasta sauces, in casseroles and fish pans, in soups or as an addition to summer salad bowls. The versatile Pulpo, which also loves strong flavors such as chilli, garlic and soy sauce, is also recommended for light Asian cuisine, for sushi, wok dishes, saté skewers from the grill and herb salads.
OF THE BEST ORIGINS
Pulpo loves moderate water temperatures around 20 degrees and lives in rocks and caves. We catch our pulpo in the north-east Atlantic off Morocco and Mauritania. The fishermen work there with pots and traps, with hooks and longlines. These traditional fishing methods protect the marine environment.