The Tinned Fish 25 · No. 14 of 25

1. No.14Photo: FishNook

   Mussels, cockles and clams · Spain

   Octopus in Olive Oil

   From Conservas de Cambados · Cambados, Galicia

   In olive oilNot spicy$13.99 a tin

   From the Galician fishing town of Cambados, where octopus is practically a religion. The octopus is gently steamed and packed in olive oil with a pinch of salt.

   Tender octopus without the hours of cooking. Paprika and potatoes, and you're in Galicia.

   Eat it withBoiled potatoes and paprikaToastWhite wine

   Order from FishNook ↗

   Conservas de Cambados doesn't sell this tin direct here, so the button goes to FishNook, a shop that carries it.

   Chef's quick recipe

   Quick pulpo a la gallega

   25 min · 2 servings · Octopus over hot potatoes with smoked paprika and good oil: the Galician classic, with the slow part already done.

   Save to my recipes

   You need

   • 1 tin Conservas de Cambados octopus in olive oil
   • 2 medium waxy potatoes (about 12 oz / 340 g)
   • Salt
   • 1 tsp sweet smoked paprika
   • Pinch of hot paprika
   • Flaky salt
   • Good olive oil

   How to make it

   1. Put the potatoes, unpeeled, in a pot of cold well-salted water. Bring to a boil and simmer 15 to 20 minutes until a knife slides in easily.
   2. Drain, cool a minute, peel and slice into ½-inch rounds. Lay them on a warm plate.
   3. Warm the tin, unopened, in a bowl of hot tap water for 5 minutes so the octopus is warm, not cold.
   4. Arrange the octopus on the potatoes and spoon the tin's oil over.
   5. Dust with both paprikas, add flaky salt and another drizzle of olive oil. Eat with toothpicks.

   Chef's own recipe, in our words, built around the tin. It isn't Conservas de Cambados's.

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Conservas de Cambados didn't pay to be here. Order goes straight to FishNook. The recipe is Chef's own, in our words.