Pulpo: Octopus in Olive Oil (Conservas de Cambados)
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Delicious accent 03/29/2015
I already loved this delicate treat but last night served it in a new way that I'll describe here. I prepared a sicilian spinach gratin (recipe from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein) in individual ramekins. I drained much of the oil from the octopus and lightly charred it on a hot griddle. Then put it on top of the spinach with a little extra olive oil. With a bit of pesto-dressed mache on the side, this made a different and delicious first course!