These delicious Octopus Tentacles come from tender, young, baby octopodes carefully harvested from the waters of Galician Rias, the Atlantic Ocean and Mediterranean Sea. Unlike the more common tentacle medallions, these miniature whole tentacles are hand cleaned prior to hand packing in a traditional Galician Pimentón (paprika) sauce. Known as “Tentáculos de Pulpo a la Gallega”, this is one of the most widely acclaimed Spanish Tapas. Serve warm, either by themselves or on a bed of sliced boiled potatoes.

Pair with a glass of chilled Albariño wine to complete the picture.