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• Cooking Guide • Seafood • Spanish Octopus Legs
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Cooking Guide: Seafood

Spanish Octopus Legs

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Serving Size: Appetizer: 1 to 2 pcs per person; Entrée: 3 to 5 per person

Preparation

3.5 POUNDS OCTOPUS LEGS; SERVES 8-10 AS AN APPETIZER

Thaw* product on a dish in the refrigerator.

THIS PRODUCT IS PRE-COOKED AND CAN BE SERVED COLD OR HEATED

Ingredients

• 3.5 pounds octopus legs, thawed*

• 2 tablespoons olive oil

• Salt

• Freshly ground black pepper

• 2 lemons cut into wedges

Instructions

1. Pre-heat grill

2. Coat octopus with olive oil and sprinkle lightly with salt and pepper

3. Place on hot rack; cover and grill, turning only once, until spotty brown, 4-5 minutes

4. Remove from grill and transfer to a cutting board, cut into bite size pieces and drizzle with olive oil

5. Serve immediately with lemon wedges.

For Best Results

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.
Raw Octopus
Cooked Octopus

Cooked Spanish Octopus Leg

$99.95

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