Tender octopus tentacles cooked in their own juices. Ready to slice and serve. Galicia is justly famed for its octopus cooks (pulpeiros) and its archetypal recipes like "pulpo a la Gallega": rounds of octopus sprinkled with Spanish smoked paprika and sea salt. These tentacles are steamed in their own juices and are tender, versatile and flavoursome, ready to eat.