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Modeling their recipe after Luís Mendonça’s great-grandpa’s original version, the can’s contents are a culinary window into conserva’s colorful past. Like all things octopus, crackers and pickled shallots will do them wonders, as will warming them up and tossing them (oil and all) with steamed baby potatoes and whole manzanilla olives.

PAIRING: dry white wines, bloody Mary, Guindilla peppers

 

 

ATI OCTOPUS IN GARLIC SAUCE NET WEIGHT 110g

$15.95Price
  • Octopus (Eledone cirrhosa) (64%), Olive Oil (34%), Garlic (1%) and Salt

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