Description

Cantabrian octopus chargrilled over hardwood coals and preserved in Castillo de Canena extra virgin olive oil. Tender, smoky, and one of Güeyu Mar’s most beloved tins.

Craft & Origin

This octopus is a defining expression of Abel Álvarez’s brasa (charcoal grill) technique. He selects Cantabrian octopus under two kilos for ideal texture, cuts it into large pieces, and grills each one over glowing hardwood embers until lightly caramelized and gently smoky while remaining supple inside. The octopus is then preserved in Castillo de Canena Arbequina EVOO, an elite olive oil that absorbs the octopus’s sweetness and fire-kissed depth. The oil becomes a ready-made sauce that should never go to waste.

Flavor & Texture

Silky, tender octopus with subtle smoke, natural sweetness, and exceptional structure.

How to Use

Warm gently and spoon over crusty or tomato-rubbed bread, serve with warm potatoes, or fold into pasta, rice, or simple bean dishes. Use the infused olive oil as a finishing oil for vegetables, grains, or seafood salads.

Technical Details

• Species: Octopus vulgaris
• Origin: Cantabrian Sea to Asturias, Spain
• Cooking Method: Chargrilled over hardwood coals
• Packed In: Castillo de Canena Arbequina EVOO
• Texture: Tender, silky, lightly smoky
• Use: Tapas, salads, bread, pasta, rice