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Ingredients

100g – Octopus Carpaccio
2 – Cooked potatoes
1 tablespoon – Paprika
3 tablespoon – Olive oil
3 – Lettuce leaves
Salt and pepper

Octopus Carpaccio Galician Style

Instructions:

1. Cut the potatoes into slices and place on a plate or preferably a wooden board and season with salt and pepper.
2. Once the South Wind Octopus Carpaccio is thawed, put above the potato slices, sprinkle with paprika and drizzle with olive oil.
3. Garnish with lettuce.

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