Whole Frozen Octopus (Pulpo) – approx. 4–6kg Tray

The Star of the Spanish Seafood Table

Few dishes command as much admiration as a perfectly cooked pulpo. Tender, flavourful, and deeply satisfying, whole octopus is the centrepiece of some of Spain's most iconic dishes — from the legendary pulpo a la gallega of Galicia to grilled octopus drizzled with smoked paprika and olive oil. This is serious seafood for serious cooks.

Why You'll Love It

• Whole octopus — approximately 4–6kg per tray, ideal for large portions
• Frozen at peak freshness to preserve quality, texture, and flavour
• Freezing naturally tenderises the octopus — no need to beat or tenderise
• Versatile — perfect for boiling, grilling, braising, and slow cooking
• A showstopping ingredient for restaurants, catering, and adventurous home cooks

How to Cook

Defrost overnight in the fridge. Bring a large pot of water to a boil (no salt needed). Dip the octopus in and out of the boiling water three times to curl the tentacles, then submerge fully and simmer for 45–60 minutes until tender. Slice and serve on a wooden board with boiled potatoes, olive oil, sea salt, and smoked paprika for a classic pulpo a la gallega.

The taste of Galicia — right in your kitchen.