Frozen Cooked Octopus Tentacle

Feeling lazy to cook a fresh octopus? Here is the solution! A delicious Octopus tentacle already cooked and to be used in gastronomic salad or a delicious meal.

The cooked tentacle comes exclusively from Atlantic octopus, sourced from artisanal fishing concerning the environment, and followed a sustainable approach. The octopus is cooked at a low temperature to attain the best quality. It follows the same stringent Japanese quality process, where the octopus is frozen for less than 3 hours after being caught.

Choices for 2 Legs (300-370g) / 3-4 Legs (450-500g) 

Origin: Spain, fished in Center-East Atlantic

Product Features: Vacuum pack, Cooked, pasteurized

Storage: Suitable for freezing; Keep refrigerated 0-5°

French Name: Tentacule de poulpe cuit pasteurisé

From: 162.00 $

                                                    Grilled Octopus with lemon & oregano

                                                                                   2lb fresh octopus tentacles                                                   3 tablespoons extra virgin olive oil, divided

                                                                                   2 lemons                                                                                  2 teaspoons black pepper

                                                                                   1 tablespoon fresh chopped or dried oregano                     2 teaspoons kosher salt


  1. Place the octopus in a pot and cover it with cold water. Cook over medium flame until the water begins to boil, then reduce heat and simmer the octopus until tender. This will take between 1-2 hours. To check for tenderness, you should be able to pierce the thickest part of the tentacle easily with a paring knife.
  2. Allow the octopus to cool in the water, then remove and pat dry with a paper towel. For maximum char, let the tentacles dry sitting on a paper towel in the fridge for a further 2-3 hours. The drier they are, the more char you will get without overcooking them.
  3. Light a grill for high-heat cooking, 450f degrees or more.
  4. Douse the tentacles in half of the olive oil, then sprinkle over half of the salt.
  5. In a small bowl, combine the remaining olive oil, salt, oregano, and black pepper. Add the juice of one of the lemons. Cut the remaining lemon into wedges and set aside.
  6. Once your grill is hot, lay the tentacles directly over the coals to char and crisp on the edges. Leave them for 2-3 minutes, then flip them over and char the other side for a further 2-3 minutes. Remember – the octopus is already cooked, you are just applying the flavor of the grill, so the grilling will be very quick. Cook the octopus until you have the color you want then remove it.
  7. Drizzle with the lemon, oregano, and oil mixture and serve with extra lemon wedges.

300g, 400g