Spanish octopus tentacles, fully cooked, so the long braise is already done. Char them on a grill or in a hot pan until the edges crisp, then dress with olive oil, lemon and paprika.
Approx. 8 oz per tentacle.
Spanish octopus tentacles, fully cooked, so the long braise is already done. Char them on a grill or in a hot pan until the edges crisp, then dress with olive oil, lemon and paprika.
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