Octopus from the Galician coast, caught by hand with traditional instruments called catúfoles and cadups. The octopus meat is very firm and tasty, and it is also an excellent source of essential minerals such as iodine, phosphorus, and calcium. How to cook it: These tentacles are already cooked, so they can be sliced, plated with pieces of boiled potatoes with paprika, and given a quick heat in the microwave or oven.