Nardín Cantabrian Anchovy with octopus

Preparation: 25 minutes

Serves 5

Difficulty: **

Season: summer – autumn

Ingredients:

• 50g Nardín Cantabrian Anchovy
• 1 cooked octopus tentacle
• 100g daikon
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Method:

Chop the daikon into thin strips then sauté in a frying pan over 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.

Serve:

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.