The Cooked octopus from Conservas Emilia It is a true gastronomic treasure that stands out for its quality, freshness and versatility. Available in batches of 3 claws of approximately 900 grams and in smaller batches of 4 claws of 400 grams, this product is ideal for creating delicious and sophisticated dishes for any occasion.

Here are three exquisite recipes that make the most of this delicacy: the traditional Galician style octopus, a fresh octopus salpicon, and some elegant ones Grilled octopus claws with potato parmentier.

Galician Octopus

A classic that never fails. The combination of simple and authentic flavours make this recipe a must-have on any table.

Ingredients (for 4 people):

• 400 g of cooked octopus claws from Conservas Emilia
• 4 medium potatoes
• Extra virgin olive oil
• Sweet or smoked paprika
• Flake salt

Preparation:

Final dressing: Drizzle with a generous splash of extra virgin olive oil, sprinkle with paprika and add a pinch of flaky salt.

Cook the potatoes: Boil the potatoes in their skins in salted water until tender. Allow to cool slightly, peel and cut into thick slices.

Prepare the octopus: Cut the octopus claws into 1 cm thick slices.

Mounting the dish: Place the potato slices on a plate or tray. Add the octopus on top.

Octopus Salad

A fresh and colorful option that enhances the flavor of octopus with a mix of vibrant ingredients.

Ingredients (for 4 people):

• 600 gr of big octopus claws Emilia Preserves Stew
• 1 red pepper
• 1 green pepper
• 1 small red onion
• 1 ripe tomato
• 1 small cucumber (optional)
• Extra virgin olive oil
• White wine or sherry vinegar
• Salt and pepper to taste
• Chopped fresh parsley

Preparation:

Presentation: Garnish with chopped fresh parsley before serving.

Prepare the ingredients: Cut the octopus into small slices. Chop the peppers, onion, tomato and cucumber into fine cubes.

Mix the ingredients: In a large bowl, combine the octopus with the chopped vegetables.

Dressing: Dress with a generous splash of olive oil, a tablespoon of vinegar, salt and pepper to taste. Mix well.

Refrigeration: Let it rest in the refrigerator for at least 30 minutes before serving so that the flavors can blend.

Grilled octopus claws with potato parmentier

A sophisticated dish that combines the smoky flavour of octopus with the creamy smoothness of mashed potatoes.

Ingredients (for 4 people):

• 4 cooked octopus claws from Conservas Emilia (approx. 400 g)
• Extra virgin olive oil
• Salt and pepper to taste
• 4 large potatoes
• 100 ml of liquid cream or heavy cream
• 50 g butter
• Salt and nutmeg to taste

Preparation:

Drizzle with a little extra virgin olive oil and, if desired, sprinkle with a pinch of smoked paprika.

Prepare the parmentier:

Boil the peeled potatoes in salted water until very tender.

Mash them with a potato masher or fork, add the hot cream and butter, and blend until smooth and creamy. Adjust the salt and add a pinch of nutmeg. Keep warm.

Cook the octopus:

Brush the octopus claws with olive oil and grill them on a very hot grill or pan for 2-3 minutes per side, until golden and slightly crispy.

Mounting the dish:

On a deep plate, place a base of potato parmentier. On top, place the grilled octopus claws.

Whether in its most traditional version, as the star of a fresh dish, or in a more sophisticated preparation, cooked octopus from Conservas Emilia adapts to all occasions. Discover these recipes and enjoy its unrivalled versatility and quality in every bite!