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Small Whole Octopus - Spanish Pulpo by Peregrino

Small Whole Octopus - Spanish Pulpo by Peregrino

Cleaned and Ready to Cook – 1 Pound, Frozen

All Natural

  • Frozen whole Spanish Octopus
  • Fully tenderized, ready in 20 minutes
  • 2 to 3 per package
  • Grill, boil or add to paella
  • Size - 16 oz/1 lb

This is the freshest, most tender pulpo (octopus) we’ve tasted in years! Harvested in Spain, these small octopus are cleaned and tenderized using sea salt and ice water, so they are ready to cook and serve.

We boiled a few octopus in salted water for 5 minutes, let them sit for about 20 in the hot water, then threw them on a charcoal grill for another ten – charred perfection! Then we cut the pulpo into pieces and seasoned it with extra virgin olive oil and smoked paprika for an incredible version of pulpo Gallego – the classic octopus dish of Galicia.

For a milder, more delicate version, simply boil as above and season with sea salt, olive oil and lemon with some diced parsley. Or for a tasty paella, cut the pulpo into several large pieces and add to your favorite paella recipe - or place a whole octopus in the center of your paella!

Use the octopus upon arrival, or it can be kept frozen for up to a year. Each package will contain two to three small octopus.

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Customer Reviews

Average rating from 4 reviews Write a review
  • avatar

    "Excellent product, but very expensive and defrosted by time of arrival."

    Simon Rudolph - Knoxville, TN - Apr 10, 2016

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    Harold Caballeros - Venice, FL - Feb 22, 2016

  • avatar

    "Expensive, but exceptional in taste. Preparation is easier than frying an egg, boil time less than five minutes. My neighbor is from Portugal and he is amazed at the tenderness and taste. I would buy a case if they offered case pricing. Great cold or hot either way it's a crowd pleaser."

    William Brennan - NW Port Richey, Florida - Jul 13, 2014

  • avatar

    "Beautiful small octopi, in excellent shape. Easy to prepare and serve. A big hit!"

    Maurice Hamilburg - Wayland, MA - May 26, 2013

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