Octopus, olive oil, salt - and a smoking process gentle enough to leave the texture intact. This is the elegant end of Lulina's Ria de Arousa range: tender pieces with a soft smoke essence rather than a campfire. Responsibly sourced, with a portion of every tin going to the Ecomar Foundation. Serve at room temperature with crisp bread, Spanish olives, and white wine, or warm it over boiled potatoes with a little coarse salt and plenty of the oil.
