In northern Spain, especially in Galicia, there are restaurants called 'Pulperias' that only sell perfectly cooked and seasoned octopus. 'Los Peperetes' captures the flavor of the finest pulpo recipes with this creation. The secret to perfect pulpo is that it is cooked to the point of being tender without becoming over-done and too soft. 'Los Peperetes' has accomplished this near impossible task.

We recommend warming the can in water in a saucepan before opening - just enough to warm the contents but not to cook them! Then serve them sprinkled with smoked pimentón and crusty bread. (more info)

In northern Spain, especially in Galicia, there are restaurants called 'Pulperias' that only sell perfectly cooked and seasoned octopus. 'Los Peperetes' captures the flavor of the finest pulpo recipes with this creation. The secret to perfect pulpo is that it is cooked to the point of being tender without becoming over-done and too soft. 'Los Peperetes' has accomplished this near impossible task.

We recommend warming the can in water in a saucepan before opening - just enough to warm the contents but not to cook them! Then serve them sprinkled with smoked pimentón and crusty bread.

PREPARATION:
The preparation of these famous pulpo from Galicia is quite elaborate. First, they are tenderized for ten to fifteen minutes, in order to make them tasty and delectable. Next they are washed thoroughly in fresh seawater before being soaked in boiling water with slices of onion.

After they cool, 'Los Peperetes' slices them into bite-sized pieces that are placed in the tin by hand and topped with an olive oil marinade. This pulpo is delightfully tender and firm. All natural, with just octopus, oil, and salt.
(close)