@daywithmei: Tinned Fish Talk 🎣 Don Bocarte Octopus with Paprika Taste 🐟 The octopus isn’t fishy and blends beautifully with the extra virgin olive oil its packed in. La Vera paprika adds oak smoke without making the tin spicy. The preparation with paprika and olive oil is traditional to Galicia, pulpo gallego. This does err on the salty side, so I’d balance with acid (perhaps from a lemon wedge or vinaigrette) and serve this with bread or potatoes. Texture 🐟 Canned octopus is typically cooked under high pressure for an extended period of time to make it sterile and shelf-stable. This process results in a tender and soft texture that isn’t chewy. Since this doesn’t undergo the extensive cooking process, the texture is closer to fresh-cooked—it’s firmer with a denser bite and a little chew but not rubbery. Price 🐟 This retails for $18 and was sent to me from Lata Shop. Since this product is semi-preserved, they ship quickly and recommend storing this in the refrigerator.

Mei

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Tuesday 25 February 2025 23:31:16 GMT