- 4 boiled octopus tentacles
- 2 small zucchini
- Lamb’s lettuce
- Olive oil
- Flake salt
- Cut the zucchini into thin slices and fry in a drizzle of hot olive oil with a pinch of salt.
- Meanwhile, steam the previously boiled and chopped octopus.
- Arrange a bed of zucchini on the serving dish and top with a layer of lamb’s lettuce and octopus. Sprinkle with paprika, adding a good splash of olive oil and a pinch of flake salt. Serve warm.
If you’re cooking the octopus yourself, calculate 45 minutes for 2/3kg. You can also serve this dish with rocket, turnip greens, etc..Chilled white wine