Dried octopus on the Costa Blanca: taste of the sea and tradition

When you see the drying racks on the coast (Les Rotes, etc.), you'll know you're in octopus territory. Dried octopus on the Costa Blanca isn't just a dish: it's a symbol. It represents the union between land and sea, the ingenuity of those who learned to preserve what nature offered, and the pride of a people who keep their identity alive through gastronomy.

Abahana Villas - Detail of octopus drying in Denia.

The tradition of dried octopus.

There are flavors that carry with them centuries of history, sea breezes, and artisan hands. Dried octopus on the Costa Blanca is one of those culinary treasures that isn't just eaten: it's admired, remembered, and shared. A fishing tradition that has been passed down from generation to generation and is today celebrated as one of the most authentic dishes of the Alicante coast.
The process begins with fishing the octopus with a jig, an ancient technique that respects the sea and allows for the selection of quality pieces. The octopus is washed thoroughly (often with seawater), opened, and strung to be hung flat with clothespins on clotheslines overlooking the Mediterranean. Some people lightly salt it (some houses also use vinegar), and it is left to dry for several days where the sun and sea breeze transform it, giving it that unmistakable salty yet intense flavor that evokes the very essence of the sea. It is harvested every evening to avoid humidity, with the tramontana/mestral winds helping it dry optimally.
In the past, this method was a way of preserving food in seafaring homes. Today, dried octopus has become a gastronomic symbol, championed by fishermen's guilds and appreciated by locals and visitors.

How to Serve Dried Octopus

Dried octopus can be enjoyed in several ways, but the most common are:

• Flame-cooked, where it regains its tenderness and is enhanced by the smoky touch of the fire. Then, in thin slices, served warm with olive oil (some restaurants add paprika or seasonings).
• Grilled, with a drizzle of good extra virgin olive oil and a little sea salt.
• In a salad, accompanied by tomato, spring onion, and a citrus dressing that enhances its Mediterranean character.

In each case, the result is the same: a bite that tastes of the sea, tradition, and authenticity.

Where to Eat Dried Octopus on the Costa Blanca

If you visit the Marina Alta and Marina Baixa, these are some of the places where you can delight in this delicacy.
Note: Dried octopus is seasonal and highly dependent on the weather and market purchases; some establishments do not include it on the menu, but they offer it off-menu.

DENIA
Sendra Restaurant: Probably one of the best-known in Dénia.
Noguera: (Noguera Mar Hotel-Restaurant, Les Rotes) – Historic house of rice dishes and seafood.
XÀBIA / JÁVEA
Mezquida Restaurant: (Carretera del Cabo la Nao) – Menu with “Dried octopus from Xàbia (salted in oil)”
Many bars and taverns offer it seasonally as “octopus a la flamama” (a label often found in local media).
MORAIRA
El Mañet: On El Portet Beach, ideal as a starter before a good meal.
Ca Toni in Teulada: A mecca for tasting local products, including the signature dish mentioned above.
BENISSA
El Rall: A favorite among locals for “making lunch.” Either as a starter for lunch or a light meal before a good rice dish.
CALPE / CALP
Beat (1 Michelin star)*: Signature cuisine where dried rock octopus appears in rice/tasting combinations.
Ca Iaio: (Calpe) – Classic Mediterranean restaurant with seafood and rice dishes.
ALTEA
Ca Jaume: (Altea Seafront) – Tavern serving octopus in different formats.

Trying it is like traveling back in time, feeling the sea breeze in every bite, and being part of a tradition that continues to beat in every Mediterranean port.