A Pulpeira

Octopus with the finest taste profile

Since 2014 A Pulpeira unites the tradition of octopus cooking from the neighbouring small village of Arcos in the Spanish town of O Carballino, with the sous-vide cooking technique invented by George Pralus in 1974. As “pulpeiras” they are committed to a mission: to cook the octopus perfectly, enhancing its flavour and producing outstanding quality. The octopus is a cephalopod mollusc, of which there are more than 300 species, some of them not edible, the Octopus Vulgaris being the most valued variety. Its flavour, texture and colour make it the most appreciated choice in the catering sector. So, this is their path to excellence: they use only this best species of octopus, caught in the richest fishing spots (Dakhla and Noadibou), with the most sustainable fishing technique (pots) and among them, they buy only the octopus that has successfully gone through the most thorough sorting and freezing process (Japan 1st. grade).