Day boat fisherman from Huelva, Spain, near the Portugal border, use sustainable methods to catch the octopus. The legs are boiled to peak tenderness then blast frozen for shipping. Octopus legs are already cooked. To finish them for serving, they only need a quick sear. They are best cooked on a grill, about five minutes on each side, until they take on some char. Brush the legs with olive or avocado oil first, or marinate them in a blend of oils, herbs, and spices. Features: Cooked / Sustainably Fished / Wild / Frozen Origin: Spain Average weight: 1.49lb (3-4 legs per pack) / serving 4-5 people