Octopus

Octopus is a cephalopod of the order Octopoda, widespread across warm and temperate ocean waters and central to the conservas traditions of Spain, Portugal, Greece, and Japan. Galician octopus (pulpo de Galicia) is among the most prized seafood in Spain, traditionally boiled, dressed with olive oil, paprika, and salt, and served as pulpo a la gallega. In tinned form it appears in olive oil, Galician sauce, and its own juices. The texture of properly preserved octopus is tender and meaty, without the rubbery quality of poorly handled product. Portuguese producers pack baby octopus alongside the larger variety. Greek producers cover octopus in brine and pickled sauces. Japanese preparations include octopus in soy, miso, and chilli.

How to eat it: the signature form is over a sliced boiled potato with paprika and the oil, pulpo a la feira without the cooking. It also goes over rice, or straight from the tin as a tapa.