Octopus pâté. A gourmet appetiser made with Galician octopus, caught sustainably and prepared by hand at a small family-run cannery in Cambados in the heart of the Rías Baixas. The cannery is close to the key fishing ports and the founder maintains close relationships with the local fishermen, ensuring that the octopus is sourced at its optimal freshness from the morning lonja or fish auction.
Recipe tip: serve the pâté chilled or at room temperature on toast, rye bread or crackers, or use it as a filling for pimientos del piquillo or small roasted peppers. There are more recipes that incorporate pâtés here.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about Galician octopus:
•The octopus is caught in the Galician rìas or estuaries using traditional pots and traps, an artisanal and sustainable fishing method.
•The quality of Galician rock octopus is world-renowned, and is integral to this region of Spain's cuisine. Pulpo á Feira is Galicia's signature dish, cooked with extra virgin olive oil, paprika and coarse salt.
