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Ingredients (serves 4)

1 octopus (1 kilo)

5 cloves garlic

1 chilli (optional)


Cooking salt


Defrost one tray of Frigoríficos de Camariñas octopus in the refrigerator.

Bring a generous amount of water to a boil. Grip the defrosted octopus by the head and submerge it three times, without letting go. Leave it in the water on the third time. This is called ‘scaring’ and is done to prevent the tips of the legs from sticking to the pot. Cook for 20 minutes. Remove from heat and rest for 10–15 minutes in the cooking water, pricking the octopus to check the texture. Drain and cut up with scissors.

Slice the garlic cloves. Heat oil in a frying pan or clay pot. Brown the garlic with a chilli. Add the octopus and sauté for a few moments. When serving, sprinkle with a few grains of cooking salt.

pulpo gallega