A Spanish conservas classic from the Atlantic coast of Galicia.
Wild rock octopus is individually caught using traditional clay pots, then hand cut and preserved in a simple Marinera sauce of olive oil, slow cooked onion, and sweet Spanish paprika. The texture remains firm and tender, the flavour clean and savoury, with gentle warmth and a soft smokiness that complements rather than covers the seafood.
Produced in the Ría de Arousa by La Narval, a family conservas house working since 1966, this Special Selection tin reflects the clarity and restraint that defines the best Galician seafood.
How to use it
• Spoon over warm rice with a fried egg and a little sherry vinegar
• Toss through buttered pasta with lemon zest and parsley
• Layer onto toasted sourdough with whipped ricotta or labneh
• Warm gently and scatter over a simple tomato and olive salad
• Add to instant ramen or noodle broth for an effortless upgrade
• Serve straight from the tin with good bread and something cold
No preparation, no planning. Just open and eat well.
Net Weight: 110g
Origin | Galicia, Spain
