The octopus continues being one of the star products of our gastronomy and this original one in fairs and pilgrimages is now demanded worldwide.
Its consumption is determined by the temporality of the animal in each coast of origin, which reduces the stretches. Among other reasons, this explains the current rise in the price of this product of excellence.
Being able to find the product in different formats proposes it as a competitive option: fresh, frozen and canned, yes, you heard right, canned!
Its nutritional value definitely positions the cephalopod as an excellent guest in a balanced diet.
Octopus has high quality proteins with a low fat level, lowering the caloric intake, as confirmed by the Spanish Nutrition Foundation and the protein level is similar to that of veal.
In addition, its anti-inflammatory power and its cholesterol regulating action are added to the above.
How is canned octopus made?
For the elaboration of these preserves, the maximum tradition of the Galician “pulpeiras” is maintained. The animal is scalded three times in boiling water, cooking times are respected to maintain the quality and texture of the product, is chopped and canned generally in olive oil.
Cover photo: imaddictedtocooking.com