Pulpo i hvidløgsolie

Whole octopus arms from Galicia, netted by small boats out of Cambados with no bycatch, cooked gently until tender and packed in sunflower oil steeped with garlic rather than the olive oil more common in Galician tins. The garlic comes through as a background hum rather than a punch, and the arms hold their shape enough to lay whole over a plate of Spanish-style rice with a little of the garlicky oil spooned over.