Galician Octopus, Conservas de Cambados, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Conservas de Cambados is based in Galicia, on Spain’s northwestern coast, where the estuaries (rías gallegas) are known for producing some of the country’s finest seafood. This tin features hand-prepared octopus cooked gently and preserved in a rich, traditional seafood sauce.
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PRODUCER: Conservas de Cambados
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ORIGIN: Galicia, Spain
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FISH VARIETY: Octopus (Octopus vulgaris)
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PREPARATION: Octopus is cleaned, cooked, and hand-packed in a slow-simmered Galician-style sauce
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TEXTURE: Tender with a light chew; firm enough to hold structure
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FLAVOR PROFILE:
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Aromas: Savory seafood, paprika, and tomato
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Palate: Briny and rich with soft spice and gentle sweetness from the sauce
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Finish: Warm and savory with lingering umami
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PAIRINGS:
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Albariño, Mencía, or dry cider
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Amontillado sherry or vermouth
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Potatoes, smoky aioli, or charred greens
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SERVING SUGGESTIONS:
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Serve over boiled potatoes in the Galician pulpo a la gallega style
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Add to pasta or rice dishes
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Enjoy straight from the tin with crusty bread and pickled onions
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INGREDIENTS: Octopus, seafood sauce (exact ingredients not listed), olive oil, salt
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CAUGHT IN: Northeastern Atlantic, Galicia
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NET WEIGHT: (Add if available)
A regional staple done right—savory, satisfying, and ready to serve.
Conservas de Cambados is based in Galicia, on Spain’s northwestern coast, where the estuaries (rías gallegas) are known for producing some of the country’s finest seafood. This tin features hand-prepared octopus cooked gently and preserved in a rich, traditional seafood sauce.
-
PRODUCER: Conservas de Cambados
-
ORIGIN: Galicia, Spain
-
FISH VARIETY: Octopus (Octopus vulgaris)
-
PREPARATION: Octopus is cleaned, cooked, and hand-packed in a slow-simmered Galician-style sauce
-
TEXTURE: Tender with a light chew; firm enough to hold structure
-
FLAVOR PROFILE:
-
Aromas: Savory seafood, paprika, and tomato
-
Palate: Briny and rich with soft spice and gentle sweetness from the sauce
-
Finish: Warm and savory with lingering umami
-
-
PAIRINGS:
-
Albariño, Mencía, or dry cider
-
Amontillado sherry or vermouth
-
Potatoes, smoky aioli, or charred greens
-
-
SERVING SUGGESTIONS:
-
Serve over boiled potatoes in the Galician pulpo a la gallega style
-
Add to pasta or rice dishes
-
Enjoy straight from the tin with crusty bread and pickled onions
-
-
INGREDIENTS: Octopus, seafood sauce (exact ingredients not listed), olive oil, salt
-
CAUGHT IN: Northeastern Atlantic, Galicia
-
NET WEIGHT: (Add if available)
A regional staple done right—savory, satisfying, and ready to serve.