Ramón Peña (Gold Line): Octopus Medallion in Paprika Sauce
Octopus in smoked-paprika sauce, tender and quietly spicy.
Purchased more than 21 times
- Slow-cooked medallions Cooked until soft, then cut uniformly.
- Pimentón de la Vera Smoked paprika in olive oil: smoky and gently spicy.
- Tender but firm The sauce adds warmth without masking the octopus.
- Warm or chilled Over boiled potatoes, or with crusty bread.
- Net weight 138g
Slow-cooked octopus medallions, tender but firm, in olive oil spiked with Pimentón de la Vera. The sauce brings warmth and smoke without masking the octopus.
About this product
Paprika Infused | Galician Style Sauce | Rich & Meaty Medallions | Complex Smoke Flavour | Ready-to-Serve Tapas
The Authentic Galician Pulpo. This Gold Line offering showcases the traditional Pulpo a la Gallega experience in a tin. Ramón Peña pairs its finest quality octopus with a rich, smoky paprika sauce (Salsa Gallega) native to the region.
Preparation and Sauce: The tender octopus is slow-cooked to achieve a soft texture, cut into uniform medallions, and then submerged in a luxurious, seasoned sauce based on high-quality olive oil and authentic Pimentón de la Vera (smoked paprika). This sauce infuses the octopus with a deep, smoky, and slightly spicy flavour.
Texture and Flavour: The octopus retains its characteristically tender, yet firm texture, while the sauce adds warmth and complexity. It is intensely flavourful, making it a complete, ready-to-serve tapa right out of the tin.
Serving Suggestion: The flavour is robust and perfect for serving warm. Gently heat the contents of the tin and serve the medallions with their sauce over sliced boiled potatoes for a traditional Pulpo a Feira. Also excellent chilled on its own with crusty artisan bread.
Net Weight: 138g Origin: Atlantic Ocean, prepared in Galicia with traditional methods
In good company.
The same tins on our shelves are chosen by some of Singapore's most selective food retailers.
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