More garlic-infused olive oil than emulsified sauce, this tin of sweet, small, and tender tentacles is a shining example of octopus done extra right.
Modeling their recipe after Luís Mendonça’s great-grandpa’s original version, the can’s contents are a culinary window into conserva’s colorful past. Like all things octopus, crackers and pickled shallots will do them wonders, as will warming them up and tossing them (oil and all) with steamed baby potatoes and whole manzanilla olives.
TASTING: sweet, buttery, firm
PAIRING: dry white wines, bloody Mary, Guindilla peppers
INGREDIENTS: Octopus, Sunflower Oil, Garlic, Salt
CAUGHT IN: Galicia