Spiced OCTOPUS in Olive Oil | CANNED GOURMET FISH | 120 g | José Gourmet

The octopus is a delicious mollusc. Its consistency and soft texture make it a unique delicacy, unparalleled. What we propose is a spicy version of our octopus caught in the Atlantic Ocean. This irresistible combination with piri piri is so appealing that you will want to try this delicacy at every sunset.

One day, a certain octopus complained about his life. Although he belonged to a biologically diversified family, he had been born an octopus and that’s how he lived. That was it, nothing else to be but an octopus. He needed to spice up his days, even if it meant sprinkling some magic dust to stir that monotony. Apparently, someone indulged him.

José Gourmet - these are top-quality Portuguese canned fish.

Olive oil from some of the oldest trees in Portugal, brandy from Lourinhã, canned fish from the stocks off the Atlantic coast of Portugal. For this they chose popular classics, created some new ones and dressed them in beautiful clothes to present them to the world.

The outer cartons are more artwork than bland packaging and were designed by Portuguese artists and illustrators individually for each delicacy. The exterior design aptly corresponds with the quality of the contents.

The recipes blend the traditional with the innovative. The canned fish, caught from stocks off Portugal's Atlantic coast, are made using the pre-cooking method. In this process, the fish are pre-cooked before being canned. In the cans they then mature into real delicacies.

You can enjoy these fine morsels as a little treat between meals, at a picnic, as a hangover reserve or as a gift instead of flowers. Canned fish 2.0.

Gourmet idea: Octopus Risotto in Olive Oil with Peri-Peri – 4 people – 4 cans
Lightly fry ½ clove of garlic and ½ bay leaf in 20 ml of olive oil. Add 250 gr of carnaroli or arbório rice and fry lightly with medium heat. When ready, increase the heat to the maximum, refresh with 50 ml of white wine and let evaporate completely.

Add 125 ml of fish stock or vegetable stock and allow evaporating. Add more broth and cook until it has the desired texture “al dente”. Add the octopus and remove it from the stove. Add 100 gr of cold butter cut into cubes; add a little at a time to turn creamy. Serve it with fresh basil or another aromatic herb.

Nutrition declaration: (see photo)
Store canned food in a cool, dry place. Store the rest, if not completely consumed, in a sealed container in the refrigerator for up to 2 days.

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