Did you know, at Benfumat we offer a distinctive and delectable range of speciality smoked produce? Icelandic cod, tuna, trout, and of course, smoked octopus. This innovative, high quality product guarantees you a unique gastronomic experience. Benfumat smoked octopus is cooked and smoked to perfection, and is ideal for either main or tapas dishes. We’ve put together some easy recipes so you can unleash the potential of our smoked octopus and delight your guests.


canapes de pulpo


  • 1 shortcrust pastry sheet
  • 100g Benfumat smoked octopus
  • 2 oranges
  • 1 tsp pitted black olives
  • 1 tsp fresh sliced chives
  • 1 small beetroot (cooked)


Cut the pastry into discs using a round cookie cutter. Keep forming and rolling out the leftover dough to make more discs, until all the dough is gone. Prick the dough with a fork (to stop it rising) before placing in the oven. Carefully arrange the disks on a baking sheet lined with baking paper. Make sure you leave some space between each of the discs. Place in an oven pre-heated to 200ºC, and bake for 15 minutes or until golden. Remove and allow to cool completely. In the meantime, break up the orange into segments and set aside. Peel the beetroot and cut it into small cubes. Slice the olives. When the pastry discs have cooled down, assemble the canapés. Arrange an orange segment, octopus slice, two cubes of cooked beetroot, two olive slices and a pinch of fresh chives on each of the pastry discs. An easy-to-prepare dish that packs a punch on your table. Your guests will love them!



A simple yet delicious dish of octopus ceviche made with smoked octopus, red onion, chilli, lime juice, fresh coriander and oil.

Ingredients (serves 4):

  • 700g octopus
  • 1 small red onion cut into thin rings
  • Juice of 8 limes + 2 limes to pickle the onions
  • 2-3 tbsp finely chopped coriander
  • 2 tbsp oil
  • Salt to taste
  • Optional: 2-3 serrano or red chillies, seeds removed, cut into thin strips

To serve:

  • Fried banana chips
  • Avocado
  • Chilli


Cut the octopus into slices or small pieces. Place the onion slices into a small dish, add a little salt and cover with water. Leave to rest for 10 minutes, then rinse with cold water. Put the octopus in a bowl, add the juice of 8 limes, half of the rinsed onion, strips of chilli, and salt, and leave to rest for a couple of hours. Add the juice of 2 limes to the remaining onions along with a little salt, and leave to rest. Combine the marinated octopus, pickled onions, oil and coriander. Add lemon lime and salt to taste.




  • 250g cooked chickpeas
  • 1 lemon
  • 1 garlic clove
  • 1 leaf of fish tail gelatine
  • 2 dsp tahini paste
  • 5g salt and pepper
  • 400g octopus tentacles
  • 5g smoked paprika 5g sea salt flakes
  • 50ml extra virgin olive oil
  • 10g chopped parsley


Place the gelatine sheet in cold water to hydrate. Warm the lemon juice. Add the gelatine leaf and mix well. Crush all the ingredients to prepare them for the whipping siphon, and add the lemon juice with gelatine. Pass the mixture through a fine sieve, and fill the siphon. Reserve. Warm the octopus by placing the vacuum-packed product directly in hot water. Chop the parsley. Warm the siphon in a bain-marie (without the gas charger), then place the foam on a plate. Add the sliced and heated Benfumat octopus. Sprinkle the smoked paprika over the top. Dress with extra virgin olive oil and flaked sea salt.  


It’s time to try out these recipes! Sample the surprising texture and flavour of our octopus.

You can buy Benfumat products in specialist gourmet food shops (use our store finder to find your nearest stockist) or on our online shop; We guarantee the products will arrive in top condition, ready to use in your favourite recipes.

pulpo ahumado