Succulent is an evocative word, not to be used lightly. Serious contemplation, research, and conversations with customers, friends and family had to be done to be sure it was the proper adjective to use here... this octopus in olive oil is succulent. Tender, luscious pieces of pulpo prepared and packed by hand in Galicia, Spain, you'll savor every bite... so succulent.
Excellent directly out of the tin, you can also lightly heat the octopus and add a touch of piment d'Espelette or paprika to taste for a simple pintxo.
Featured on The Feed Podcast (2015 James Beard award-winner for best podcast) from Chef Rick Bayless and 13-time James Beard award winner food journalist Steve Dolinsky.
As Rick says, "I love the chewiness of that octopus. It’s chewy in the right way, not in the wrong way, it’s not like rubbery or anything, it offers a little bit of resistance so it doesn’t just melt in your mouth. It would be just wonderful, I want to go home and turn these into simple things that I can put with some bread. I’m thinking about that octopus I want to put a little bit of red chili on it, and perhaps a little bit of mayonnaise to mix in with it, some fresh herbs. Oh my god, it would be so good."
Or, as one customer suggests, "Sauté it in its oil until crispy... Serve with anything, like charred romaine, black olive puree, piment d'Espelette, and shaved baguette croutons. Most every restaurant in NYC has octopus on the menu in that style. Great product."
Donostia Foods canned octopus is prepared at a seafood conservas that sits on the banks of the Ría de Vigo in Galicia in the northwest of Spain. With nearly a thousand miles of coastline dotted with fishing harbors, the region is renowned for the quality of seafood brought to shore daily by local fishermen. The daily catch determines what is prepared and packed on any given day, to assure what goes into each can is as fresh as possible. Each tin is representative of a tradition that dates back more than a century.
You'll taste what it's "like being in a tapas bar in Spain" according to one of our customers below.
SATISFACTION GUARANTEE: If you're not satisfied with your order, simply send us an email within 30 days and we'll replace your order or issue a full refund.
Ingredients: octopus, olive oil, salt. Net Weight: 4 ounces/111 grams. 25 tins per factory case. Nutritional information.
Octopus in Olive Oil with Marinated Grilled Artichokes and Piment d'Espelette Pintxo
Octopus in Olive Oil with Aioli and Chives Pintxo
Spanish Style Octopus with Piment d'Espelette Tapa
Octopus La Rioja Style
Octopus with Piment d'Espelette Sandwich
Unlock the true potential of your tuna sandwich. You can't even begin to ponder the possible gastronomic pleasures of the lunchtime standard until you've made one with these premium loins of Bonito tuna, line-caught in the waters of the Bay of Biscay and prepared in Basque Country. Renowned for its delicate texture and flavor, for a simple pintxo flake apart pieces with a fork and serve on crispy slices... View full product details
Animosity toward anchovies is endemic, thanks to the prevalence of poor quality examples cursing supermarket shelves. THESE ANCHOVIES ARE THE ANTIDOTE. Premium Cantabrian anchovies from the waters of northern Spain, wild-caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera" brine of water, fat, and sea salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are prized for their quality, meaty... View full product details
The clams that go into these tins are so sought-after we've had difficulty keeping them in stock. Why? Because of the transportive nature of the highest quality food, that's why. Donostia Foods Clams in Brine (almejas al natural), produced in Galicia in northwest Spain are plump clams picked from the sea and carefully cooked and packed in only water and salt to retain the flavors of the fresh catch. Serve... View full product details