Spanish Flower Octopus – F3 Premium – 0.5/1.5 lbs

Spanish Flower Octopus

Spanish Day Boat Flower Octopus is a premium Pulpo de Lonja sourced from the artisanal day-boat fleets of the Spanish Atlantic coast. This specific iteration is defined by its mechanical tenderization process, utilizing traditional tumbling with sea salt and cold water, which breaks down the dense collagen structure of the Octopus vulgaris without the use of chemical softeners or phosphates. Its signature “flower” shape is a hallmark of high-integrity Spanish processing, signaling a product that transitions seamlessly from defrost to high-heat charring while maintaining a tender, non-rubbery internal texture.

The mmmediterranean Difference

Unlike mass-market octopus often treated with sodium polyphosphates to increase water weight and artificially soften the meat, our Spanish Flower Octopus relies exclusively on physical kinetic energy. By tumbling the octopus in a brine of cold water and sea salt, the natural muscle fibers are relaxed and the exterior skin is cleaned, causing the tentacles to curl into the “flower” geometry. This heritage technique ensures that the octopus you serve is the same weight as the octopus you purchased, preserving the authentic, slightly sweet, and mineral-rich flavor profile of the Spanish Atlantic.

We work with trustworthy and specialized suppliers so that we can guarantee our goals are met.

Operational Impact Spanish Flower Octopus

• Operational Efficiency: Eliminates the intensive labor and uncertainty of traditional boiling or cork-tenderizing methods. The product arrives pre-cleaned and tenderized, reducing prep time from hours to minutes and requiring zero specialized butchery skills.

• Economic Predictability: By avoiding chemical additives that cause “weep” or significant shrinkage during the thaw and cook cycle, chefs can calculate a precise fixed food cost per portion with high-yield reliability.

• Culinary Authority: Provides a clean-label, high-transparency ingredient that aligns with the standards of Michelin-recognized programs. The ability to cite “Day Boat” origin and “Additive-Free” processing builds immediate trust with discerning diners.

Preparation & Storage

• Sous Vide & Sear: Vacuum-seal with olive oil and aromatics; cook at $77°C$ ($171°F$) for 4-5 hours, then finish on a high-heat plancha or wood-fire grill to crisp the exterior.

• Traditional Galician: Boil briefly until internal temperature reaches $82°C$ ($180°F$), slice into medallions, and finish with pimentón de la Vera and Maldon salt.

• Oven Roast: Roast whole at $200°C$ ($392°F$) with root vegetables; the natural juices released during the “flower” expansion create a rich, emulsified base for sauces.

• Here is a list of recipes to prepare the delicious flower octopus!
• Here is a video of famous chef Eric Ripert showing how to cook and prepare tenderize octopus. Feel free to look it up to learn how to cook your octopus.

Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.