There are few animals from the sea that are as visually stunning as an octopus when cooked. Purple-tinged arms curl and twist into a seductive swirl that looks more like a piece of art than a meal on a plate.
Fished from the white sands of the Canary Islands, an island chain off the southern coast of Spain,the warmer waters here yield a naturally meatier and sweeter-tasting species than those found in Asian waters. All Octopus, once caught are immediately "tumbled" on vessel, using a proprietary method in which sea salt and ice water are washed over the animals in stainless steel drums, tenderizing the meat and providing a complex briny,oyster-like flavor profile when used in raw preparations. To complete the tenderization process, they are then frozen on board vessel to ensure optimum quality and freshness. Unlike any other seafood, the freezing and tenderizing processes loosen the meat of the animal, creating unique texture unmatched by any other product on Earth.
To allow these pristine animals to truly shine, the simplest of cooking techniques are recommended. These exquisite animals are wonderful poached, sous vide, fried, braised in stews, coated lightly with olive oil a la Plancha, and even smoked.