Galician octopus

Enjoy authentic Galician octopus, already cooked and vacuum-packed, ideal for preparing your own portions of pulpo a feira or any Mediterranean recipe in minutes. Octopus selected at the source, slow-cooked for a tender and juicy texture.

Enjoy authentic Galician octopus, cooked and vacuum-packed, slow-cooked for a tender and juicy texture. We select the octopuses at the source, carefully control cooking times and salt levels, and portion them so you can buy perfectly cooked octopus legs, ready to warm through, slice, and serve at home. Ideal for Galician-style octopus , grilled or barbecued, warm salads, and rice dishes.

Buy Galician octopus online with chilled delivery in 24-48 hours from Barcelona. Each batch includes traceability, cooking date, and calibrated weight to ensure you get the right portion and price per serving. It's hassle-free: simply open, temper, and plate with paprika, flaked salt, and mild olive oil.

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Pulpo gallego cocido pata grande – Canned Seafood | Bacalalo gourmet
Pulpo gallego cocido pata grande – Canned Seafood | Bacalalo gourmet
29,95 € 32,95 € 59,90 € / kg
Cooked Galician Octopus (Large Leg) - 500g
-9%

Cooked Galician octopus, ready in minutes

Enjoy authentic Galician octopus, already cooked and vacuum-packed, ideal for preparing your own pulpo a feira or any Mediterranean recipe in minutes. We select octopus at its source and use slow cooking for a tender and juicy texture, with a uniform cut and a clean flavor.

Each item indicates the usable weight, suggested serving size, and reheating times (microwave, hot water, or griddle). Chilled delivery within 24–48 hours in thermal packaging to ensure it arrives in perfect condition: simply open, slice, season, and enjoy.

Selection and origin

Describe your gourmet product here: origin, artisanal handling, and refrigerated shipping within 24-48 hours.

Slow cooking and juicy texture

Slow cooking stabilizes collagen and internal moisture, resulting in a tender, supple octopus with a natural sheen. We vacuum-pack it to preserve its juices and aroma until you're ready to eat it, using controlled batches to ensure consistent cooking.

Quick regeneration: microwave, hot water and iron

In the microwave, heat in short intervals with a rest between each interval; in hot water, submerge the sealed bag for 4-6 minutes (without boiling); on a griddle, sear the surface for 1-2 minutes per side with oil for a flavorful finish. This way, it reheats without drying out or hardening.

Cuts and formats for each recipe

Elbow/slice for Galician-style cooking with boiled potatoes and paprika; whole tentacle for grilling and attractive plating; diced for rice dishes, seafood salad, and warm salads. Each label indicates the recommended use and suggested cutting thickness.

Guideline portions

As a guide, allow 120-150g per person for a Galician-style portion and 180-220g for a main course. For tapas or salads, 80-120g per person works well. Pre-packed portions help you plan ahead and avoid waste.

Preservation and cold chain

Keep refrigerated between 0-4°C. Once opened, consume within 24-48 hours. You can freeze it in its own vacuum for up to 3 months; defrost in the refrigerator for 12-24 hours and then reheat. Our shipments arrive within 24-48 hours with thermal packaging and ice packs.

Informed purchase and advice

You'll see the weight, suggested serving size, heating method, and recommended side dishes. If you'd like to plan a menu, we can advise you via WhatsApp on choosing the right format, quantities, and cooking times based on your equipment (microwave, griddle, oven, or air fryer).

Why buy vacuum-packed cooked octopus?

Slow cooking and control of tenderness.

Zero waste and easy rationing.

Open, warm and serve in 5 minutes.

Juicy texture and intact skin for a perfect presentation.

How to prepare Galician-style octopus in 5 minutes

Heat water until it steams but does not boil.

Submerge the leg in its container for 3-5 minutes or remove it and warm it for 1-2 minutes.

Cut into 1 cm slices.

Serve on potatoes or bread.

Dress with mild oil, flaked salt and sweet or hot paprika.

Tip: If you want it firmer, sear for 30-45 seconds per side on a very hot griddle.

Frequently Asked Questions

  • Coloca las porciones en recipiente apto, cubre y calienta en intervalos de 45–60 s con 30–60 s de reposo entre ellos. Suele bastar con 2–3 min en total según cantidad y potencia. Evita tiempos largos continuos: resecan y tensan la fibra.

  • Sí. Sumerge la bolsa cerrada en agua caliente 4–6 min sin llegar a hervir. Retira, seca la bolsa, abre y sirve. Es el método más suave para recuperar temperatura sin pérdida de jugos.

  • Seca bien la superficie, pincela con aceite y marca a fuego medio-alto 1–2 min por lado. Sala al final y añade pimentón dulce/picante y aceite de oliva si vas a servir “a feira”. No excedas el tiempo para mantener textura jugosa.

  • A feira: 120–150 g por comensal; plato principal: 180–220 g; tapeo/ensalada: 80–120 g. En las fichas verás pesos útiles y número de raciones que rinde cada formato.

  • Sí. Congélalo en su propio vacío hasta 3 meses. Para usarlo, descongela en nevera 12–24 h y regenera con el método elegido. Evita congelaciones repetidas.

  • Una vez abierto, conserva a 0–4 °C y consúmelo en 24–48 h. Guarda en recipiente tapado o vuelve a envasar si es posible para minimizar oxidación y pérdida de humedad.

  • Patata cocida (cachelo) o patata nueva, cortada en rodajas. Aliña con sal en escamas, pimentón (dulce/picante al gusto) y aceite de oliva virgen extra. Atemperar el pulpo 2–3 min antes de aliñar ayuda a desplegar aroma.

  • Enviamos en refrigerado 24–48 h con caja térmica y acumuladores. Recíbelo en la primera entrega disponible y pasa a nevera inmediatamente. Si el paquete llega dañado o a temperatura inadecuada, contáctanos con una foto para gestionar reposición.