José Andrés Smoked Octopus in Olive Oil

Galicia is serious octopus country. It’s one of the defining ingredients of the region, most famously served as pulpo a feira with olive oil, salt, and paprika.

For FishSnax, José Andrés takes wild octopus caught off the Galician coast and adds smoke to the equation. The octopus is gently smoked over natural wood, then packed in olive oil with salt. The smoke is present without taking over, and the olive oil is worth getting at once the octopus is gone.

José Andrés is a Spanish-born chef and restaurateur who helped bring Spanish cooking, particularly tapas, to a much larger American audience. He’s also the founder of World Central Kitchen, which provides meals in communities affected by disasters and humanitarian crises.

Serve slightly warm with boiled potatoes and a little paprika.

Made in Spain

Net weight 3.9 oz (111 g)