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Risotto with Octopus
Risotto with Octopus

Risotto with Octopus

From the Aegean, to wherever you are

Ingredients: 62% Cooked risotto rice (water, risotto rice), 10% cooked octopus (octopus, water, salt), tomato, onion, extra virgin olive oil, white wine (contains sulfites), butter, salt, parsley, garlic, spices and herbs.

 

Nutrition
Declaration Per 100g
Per serving
(300g)
%RI*
Energy 823kJ/197kcal
2469kJ/591kcal 29%
Fat 10,2g
30,6g 47%
of which saturates 2,7g
30,6g 32%
Carbohydrate 22,7g
68,1g 23%
of which sugars 0,6g
1,8g 4%
Proteins 3,5g
10,5g 21%
Salt 1,00g
3,00g 50%

* RI (%) Reference Intake of an average adult 8400kJ/2000kcal

 

Shelf life 45 days.

Keep refrigerated at temperture 1ºC - 5⁰C
After opening keep refrigerated and consume within 24 hours.

Suitable for freezing. Defrost thorough before use.
Once defrosted (in refrigerator) consume within 24 hours.

 

NET WT: 300g℮ | 1 PORTION

FULLY COOKED
READY TO EAT

WITH EXTRA VIRGIN OLIVE OIL
WITHOUT ADDITIVES
WITHOUT PRESERVATIVES

Additional choices

Finest Greek Seafood

Mediterranean Recipes

Finest Greek Seafood

Aegean gourmet meal ready to eat on the plate

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Sunset

Fishing the Mediterranean for 40 years

Crustaceans on the sea

From the sea to your plate

Shellfish and Ice

Luxuries fresh from the depths

Crustaceans in the Ice

From fridge to fork
in 3 minutes flat

When we said that we would do all the work we meant it! 
All you have to do is remove the label, put it in the microwave for about 2 minutes until it’s sizzling hot, allow to stand for a minute, remove the film and enjoy.

REMOVE THE LABEL ICON

REMOVE
THE LABEL

MICROWAVE FOR 2 MINUTES, ICON

MICROWAVE
FOR 2 MINUTES
WITHOUT REMOVING
OR PUNCTURING
THE FILM

STAND FOR 1 MINUTE, ICON

ALLOW
TO STAND
FOR 1 MINUTE

REMOVE THE PACKAGE FILM, ICON

REMOVE
THE FILM
AND ENJOY

Try also
our Octopus Carpaccio

The Carpaccio Octopus is a legendary dish of the Venetian aristocracy. It is fished in Greece and the only additions are salt and vinegar to preserve that Mediterranean feeling of freshness. 

READ MORE