Quick summary: For a wedding or large event, estimate 120-150 g of clean cooked octopus per person as a starter, 60-80 g as a tapa, 180-220 g as a main course. Optimal professional format: large vacuum-packed cooked leg (€35-50/kg May 2026, volume discount). Reserve item 7-14 days in advance for events >100 pax, especially during peak season. Classic dish: pulpo a feira (Galician-style octopus) with boiled potatoes, olive oil, paprika, coarse salt. Cut into 5-7 mm slices with scissors.
How many grams of octopus per person
The correct grammage completely depends on the serving format. These are the figures we apply at Bacalalo depending on the type of event:
| Service type | g/person | Quantity for 100 pax | Detail |
|---|---|---|---|
| Passed tapa / appetizer | 60-80 g | 100 pax = 6-8 kg cooked | 2-3 slices on a skewer or spoon |
| Starter on a plate (pulpo a feira) | 120-150 g | 100 pax = 12-15 kg cooked | Individual serving on wood |
| Main course with potatoes | 180-220 g | 100 pax = 18-22 kg cooked | As the star of the menu |
| Open buffet / self-service | 100-130 g | 100 pax = 10-13 kg cooked | Calculate 10-15% extra for waste |
Clean cooked octopus, without head or guts. 10% margin recommended.
A key note: if you're buying fresh raw octopus, multiply by 1.5-1.7 — 1 kg of raw octopus yields 550-650 g of clean cooked octopus. If you order vacuum-packed cooked octopus directly, the weight on the package is the usable weight (subtract only 5-10%).
Formats: large leg, whole octopus, pre-cooked
| Format | Typical weight | Characteristic | Recommended use |
|---|---|---|---|
| Large vacuum-packed cooked leg 800-1200 g | 800-1200 g | Ready, preserves for 30-60 days | Catering / professional event |
| Whole frozen raw octopus 2-4 kg | 2-4 kg | Economical, requires cooking | Restaurant with kitchen |
| Whole fresh octopus | 1.5-3 kg | Better flavor, expires in 24-48 h | High-end restaurant |
| Whole vacuum-packed cooked octopus 1.5-3 kg | 1.5-3 kg | Complete piece, presentation | Very large event |
Event Format · Large vacuum-packed cooked leg
Galician Cooked Octopus Large Leg - 500g
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot
€29.95
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The choice depends on the available kitchen. If you don't have your own cooking facilities: 100% vacuum-packed cooked large leg. If you have a kitchen with a 50 L Galician pot and time, frozen raw octopus offers an economic margin but requires processing.
Wholesale price May 2026
Prices updated May 2026. Indicative figures verified with labels and public listings. May vary by region, season, and stock rotation. Verify before purchasing.
| Product | Retail price | Professional price | Notes |
|---|---|---|---|
| Whole fresh Galician octopus | €20-28/kg | €18-24/kg | Seasonal, expires in 24-48 h |
| Vacuum-packed cooked large octopus leg | €35-50/kg | €28-42/kg | HoReCa professional standard |
| Whole vacuum-packed cooked octopus | €32-45/kg | €26-38/kg | For whole presentation |
| Frozen raw octopus from boat | €15-22/kg | €13-18/kg | Economical, requires cooking |
Indicative prices for May 2026. Figures rise in high season (May-October) due to event demand.
HoReCa / Wholesale Order
Order for a restaurant, catering, or event?
We serve restaurants, hotels, catering services, and gourmet shops. Delivery within 24-48h on the peninsula, large formats, and volume discounts. Request a customized quote.
Request event quote →
Vacuum-packed cooked octopus vs. fresh vs. frozen
The three realities, no marketing:
- Vacuum-packed cooked: cooked industrially with controlled pressure and time, packaged and refrigerated. Uniform texture, no risk of poor cooking, long shelf life (30-60 days). This is the professional standard for serious catering.
- Fresh raw: bought at a Galician fish market, cooked in the kitchen. Superior flavor if cooked well (35-45 min in a pot with salt depending on size). Expires quickly, requires experience. For high-end cuisine or Galician restaurants.
- Frozen raw: caught on a boat, frozen. Good texture (cold breaks down fibers like the "old man's treatment" of octopus on a stone). Economical, requires thawing for 24-48 h and cooking. For high-volume kitchens.
Galician cutting and presentation
The traditional cut for pulpo a feira:
- Heat the leg for 2-3 min in hot water (not boiling, no more). If it's refrigerated vacuum-packed, simply submerge the package.
- Remove, let rest for 5-10 min.
- Cut with scissors into 5-7 mm slices — a knife will shred and break the fibers.
- Arrange on a wooden plate (traditional) or a clay pot. If it's modern cuisine, a large white plate.
- Seasoning: extra virgin olive oil (not too intense), mixed sweet + spicy paprika (the blend is key), coarse flaked salt.
- Serve warm. It loses flavor when cold, and becomes overcooked if too hot.
Galician detail
In Galicia, octopus is served on wood because wood absorbs moisture and maintains temperature. If you want real authenticity at an event, use a pine or chestnut wooden plate. Otherwise, a large white plate works — the wood is aesthetic, not technical.
Typical dish: pulpo a feira and variations
- Classic Pulpo a feira: octopus + boiled potato slices + olive oil + paprika + coarse salt. Traditional, foolproof.
- Grilled octopus: leg passed over a griddle, golden marks, served on potato or cauliflower puree.
- Octopus with hazelnut praline: haute cuisine, texture combinations.
- Octopus croquette: appetizer, can be combined with other tapas.
- Warm octopus-potato salad: for summer, a lighter version.
My honest recommendation for a wedding: the classic is the classic. If the rest of the menu is traditional, don't invent things with praline. If it's a modern menu, a grilled variation with good vinegar or a praline works.
Combine · Octopus + cod for Galician menu
Octopus & Cod Assortment
⭐ 4.9/5 · Refrigerated shipping 24-48h · Mercat del Ninot
€97.43
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How to organize an order for a 100-person event
| Service type | Quantity | Composition | Advance notice | Approx. cost |
|---|---|---|---|---|
| Passed tapa 100 pax | 7 kg cooked | 8-9 vacuum-packed cooked legs | 7-10 days before | €210-360 |
| Plated starter 100 pax | 15 kg cooked | 15-18 vacuum-packed cooked legs | 10-14 days before | €450-720 |
| Main course 100 pax | 22 kg cooked | 22-25 vacuum-packed cooked legs | 14 days before | €650-1,050 |
Figures for May 2026, professional price with volume discount. Request a closed quote.
HoReCa / Wholesale Order
Order for a restaurant, catering, or event?
We serve restaurants, hotels, catering services, and gourmet shops. Delivery within 24-48h on the peninsula, large formats, and volume discounts. Request a customized quote.
Request wedding / event quote →
Storage and thawing
- Refrigerated vacuum-packed cooked leg: 30-60 days according to label. Keep at 2-4 °C.
- Freshly cooked octopus: 3-5 days in the refrigerator wrapped in cling film, ideally with its own broth.
- Fresh raw octopus: 24-48 h refrigerated. Cook as soon as possible.
- Frozen raw octopus: up to 6 months in freezer. Thaw in refrigerator for 24-48 h, never at room temperature.
- Cooked octopus leftover from an event: 3 days in refrigerator. Can be vacuum-sealed and frozen for up to 1 month, but texture will be lost.
5 common mistakes when serving octopus at an event
- Cutting with a knife: shreds and breaks the fiber. Always use scissors.
- Serving cold: octopus tastes better warm. If refrigerated, let it come to room temperature for 30 min before serving.
- Only sweet paprika: the sweet + spicy mix is what gives it its true flavor. Without spice, it tastes bland.
- Reheating in the microwave: results in a rubbery texture. Reheat in hot water while vacuum-sealed or on a quick griddle.
- Calculating exact amounts for a Galician wedding: in Galicia, octopus is eaten in large quantities. A 15% margin is better than 10%.
Conclusion
Galician octopus for events is resolved with three decisions: format (cooked vacuum-sealed leg is best for catering), weight (120-150 g as a starter, 180-220 g as a main course), and advance notice (7-14 days reservation during high season). The classic Galician presentation is foolproof: wood, oil, mixed paprika, coarse salt, scissors.
Request a quote from the HoReCa channel with the number of guests and date; we cater events throughout the peninsula with 24-72 h lead times.
HoReCa / Wholesale Order
Order for restaurant, catering or event?
We serve restaurants, hotels, catering companies, and gourmet stores. 24-48h delivery throughout the peninsula, large formats, and volume discounts. Request a custom quote.
Request event octopus quote →
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Frequently asked questions
How much octopus per person for a wedding?
For an individual dish (pulpo a feira as a starter): 120-150 g per person of clean cooked octopus (without head or organs). For appetizer / passed tapa: 60-80 g. For a main course with potatoes: 180-220 g. For 100 guests as a starter, calculate 12-15 kg of cooked octopus; it's better to order 10% more.
Which format is best for a large event?
Large vacuum-sealed cooked leg is the optimal professional format: high yield, easy presentation, 30-60 days refrigerated shelf life. An 800-1200 g leg yields 6-8 servings of 120 g. For 100 guests: 12-15 legs. Whole raw octopus only if you have a kitchen with a Galician pot and time.
How much does Galician octopus cost in 2026?
Indicative May 2026: fresh Galician octopus €20-28/kg, large vacuum-sealed cooked octopus leg €35-50/kg, frozen raw boat octopus €15-22/kg. Professional price with volume discount reduces by 15-25%. "Premium Galician vacuum-sealed cooked octopus" is the most stable and predictable format for catering.
How many days in advance should I order octopus for a wedding?
Refrigerated vacuum-sealed cooked octopus: 3-7 days in advance is perfect. Fresh octopus: 1-2 days in advance (expires quickly). Frozen raw octopus: thaw for 24-48 h and cook the day before. For events >100 people, reserving the piece 10-14 days in advance is prudent, especially during high season (May-October).
Fresh, cooked, or frozen octopus for an event?
Three realities: fresh is ideal in flavor but expires in 24-48 h and requires cooking in the kitchen (logistical risk). Vacuum-sealed cooked is the HoReCa standard: excellent texture, long shelf life, clean presentation. Frozen raw is the most economical but requires thawing, 35-45 min cooking, and time management. For a serious event, vacuum-sealed cooked wins.
How to cut and present Galician-style octopus?
After cooking, let it rest for 10 min, cut into 5-7 mm slices with scissors (not a knife - it shreds). Arrange on a traditional wooden plate or casserole. Extra virgin olive oil (not too much), mixed sweet + spicy paprika, coarse salt. Serve warm, not cold. It's the classic Galician dish - don't over-invent if not necessary.
Traditional pulpo a feira or modern variations at an event?
For a classic event (Galician wedding, traditional communion): pulpo a feira with boiled potatoes. For a modern event: grilled octopus with praline, octopus with bell pepper hummus, octopus croquette, warm octopus and potato salad. The classic never fails; variations work if the rest of the menu complements them.
How much does a 1 kg cooked octopus leg yield?
A 1 kg vacuum-sealed cooked leg yields approximately 800-900 g of net edible octopus (accounting for water, vacuum from thin tentacles, possible trimming). In 120 g servings as a starter, that's 6-7 servings; as a tapa at 60 g, 13-15 tapas. The loss from vacuum-sealed cooked product is minimal compared to frozen raw.
Galician, Atlantic, or other origin octopus for an event?
"Galician octopus" (Octopus vulgaris caught in Galicia) is a premium reference: texture, flavor, size. There is quality but lower-priced Moroccan/Saharan Atlantic octopus, and more economical Asian octopus (Indonesia, China) but with a very different texture. For a wedding in Galicia, Galician octopus is expected; outside Galicia, well-cooked Atlantic octopus is acceptable.
How to order Galician octopus wholesale from Bacalalo?
Request at profesionales-horeca with the estimated number of guests, event date, preferred format (leg or whole, cooked or fresh) and delivery area. We serve the HoReCa channel on the peninsula, with lead times of 24-72 h depending on the product. Volume discounts apply for orders over 10 kg.
LG
Lalo González Rodríguez
Third generation of cod merchants at Mercat del Ninot. Selects salted fish, anchovies, salmon, and caviar for counter, online, and HoReCa channels.
