Pulpo en Aceite de Oliva. Cooked until tender, the pieces of octopus tentacles from Galicia are cut thick as is the traditional way and preserved in extra virgin olive oil. All the work is done for you, making these the easiest way to enjoy octopus whenever you desire. Serve the octopus on a plate, sprinkle some paprika and enjoy a typical Galician tapa. For a heartier dish, serve over mashed potatoes or mix with boile

Cabo De Penas Octopus in Olive Oil

$15.00Price