One of the differentiating characteristics of octopus is its texture, which can range from leathery to pure jelly. In this recipe, it is important to cook the octopus to perfection, as we are looking for a smooth texture to accompany the Anchoa del Cantábrico del País Vasco anchovies.
Preparation: 25 minutes
Season: summer – autumn
• 50g Basque Cantabrian Anchovy
• 1 cooked octopus tentacle
• 100g daikon
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
Chop the daikon into thin strips then sauté in a frying pan over a medium heat with the sesame oil, soy sauce and sesame seeds.
Next, cut the cooked octopus tentacle into pieces similar in size to the anchovies.
Place the anchovies on top of the octopus pieces, followed by the daikon, drizzling everything with the remaining sauce left in the pan after sautéing the daikon.