I am Antonio Romero Pulpo, inspired by one of Spain’s most iconic dishes — Pulpo a la Gallega.

Carefully selected and gently cooked, I bring you the authentic taste of Spain’s coastal cuisine in its purest form. My texture is tender and buttery, my flavour delicate yet full of character — a reflection of simple ingredients treated with care and respect.

In Spain, I am more than just a dish. I am a moment shared around the table, a tapa enjoyed standing at the bar, a memory of the sea brought to life with olive oil, paprika, and a touch of salt.

I am made for those who appreciate honest flavours and the beauty of simplicity — where just a few ingredients can create something truly unforgettable.

I am the perfect portion for a personal indulgence or an intimate moment at the table.
If you’re looking to share more generously or create a fuller tapas experience, you may prefer my two-leg version — made for gathering, hosting, and enjoying together.

Take care of me

Keep me frozen until you’re ready to enjoy me. Once defrosted, do not refreeze.

When it’s time to serve, handle me gently — I’m already cooked and just need a little warmth to shine.

How to enjoy me

To experience me the traditional way:

Defrost me completely
Slice me into thin pieces
Warm me gently in the microwave or oven (3–5 minutes)

Finish me with a drizzle of Antonio Romero Arbequina Extra Virgin Olive Oil, a sprinkle of Spanish paprika, and a touch of sea salt.

For the most authentic experience, serve me on a traditional wooden Plato de Pulpo — just like in Spain.

Enjoy me slowly, and always in good company.

What I am made of

I am naturally gluten-free. My ingredients are simple: octopus, salt, and bay leaf. No preservatives.

You’ll receive one whole cooked octopus leg (approx. 160g), perfect for 1–2 portions.