This delicate, carefully selected octopus is uniformly portioned and slow-cooked in a rich broth until tender. It is then packed by hand in high quality olive oil.
Gluten Free Product
Origin: Galicia, Spain
Ingredients: Octopus (Octopus vulgaris), olive oil, and salt. 100% Natural No additives or preservatives 111 grams in a metal tin.
Poulpe gourmet en sauce Galicienne
Ce poulpe délicat et soigneusement sélectionné est cuit lentement dans un bouillon riche pour assurer une chaire tendre. Il est ensuite emballé à la main dans une huile d'olive de haute qualité.
Origine : Galice, Espagne
Ingrédients : Poulpe, huile d'olive, sel. 100% naturel, sans additifs ni conservateurs.
111g dans sa conserve en métal.
“Conservas de Cambados” is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life. Pulperias, restaurants that specialize in octopus, are in every Spanish village. “Conservas Cambados” has packaged the wonderful experience of the perfect octopus so you can experience it in your own homes.
Pulpo a la Gallega - best-quality small, tender octopus pieces, flavoured with oil, salt, paprika and onion. This is a recipe from Galicia, traditionally made by Galician women (Gallegas) at street fairs, and served on simple wooden dishes known as pulpo boards, often with boiled potatoes and a glass of red wine as an accompaniment.
From the Rias of Galicia in northern Spain comes “pulpo en salsa gallega” - tender octopus in Galician paprika sauce. In every village across Galicia you are likely to find a “Pulperia”, a restaurant that specializes in cooking octopus. Gallegos are fanatical about their pulpo, and “Conservas de Cambados” has captured this expertise in this gourmet canned version. The tangy, smoky sauce is a perfect accompaniment to the tender octopus. The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. “Conservas de Cambados” is located close to one of Spain’s largest Rías (estuaries), known as the “Ría de Arousa”. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest fish and shellfish available.