Tinned octopus

Tinned octopus in Galician sauce, a paprika-infused olive oil, is a Galician tapa that is popular across Spain. Octopus or pulpo is a Galician speciality and is said to be the best from this region. The finest ingredients and canning processes further enhance the flavours of these conservas. 

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6 products

Tinned octopus in black and gold packaging. Ramón Peña is written in raised gold lettering above a silver grey image of an octopus on the front of the packaging.
open tin of octopus in a clear olive oil. the octopus is cut in slices. the background is a black wood board
£19.95
Octopus in olive oil
Tinned paprika octopus in black and gold packaging. Ramón Peña is written in raised gold lettering above a silver grey image of an octopus on the front of the packaging.
£19.95
Octopus in salsa Gallega
A tin of Ramon Pena octopus in olive oil, in black card packaging featuring an illustration of octopus tentacles on the front.
An open silver tin containing nine pieces of squid neatly arranged, set against a pale backdrop.
£15.95
Octopus in olive oil
Octopus with chilli and garlic
£16.95
Octopus with chilli and garlic
Octopus in paprika sauce
£15.95
Octopus in paprika sauce
A rectangular tin of octopus in extra virgin olive oil with green and pale lilac paper packaging against a wood background.
£14.95
Octopus in extra virgin olive oil

Artisan canned octopus

Add canned Galician octopus to a seafood paella with other shellfish conservas: Pepus clams, Cântara cockles or Angelachu, Ramón Peña and Fangst mussels, or enjoy in a salad dressed with the salsa Gallega. 

Is octopus a fish?

Octopus is a shellfish and a mollusc, like squid/calamari, oysters, scallops, mussels, cockles and clams.

What is salsa Gallega?

Salsa Gallega or Galician sauce is olive oil, onion, paprika and salt. Pulpo en salsa Gallega or Galician sauce is a traditional way of eating octopus in Galicia. Octopus is a speciality in this area of Spain, with polbeiras or octopus restaurants dotted across the region. 

How should I eat canned octopus?

Use the Ramón Peña and Espinaler tinned octopus with Galician sauce or in olive oil to recreate pulpo a la Gallega or pulpo a feira - a traditional seafood dish consisting of sliced potato topped with octopus and sprinkled with paprika.