1 pack of smoked octopus tentacle pack Selo de Mar
1 pineapple and chilli jam
2.10 oz of mizuna
Place the jam on the plate.
Cut the smoked octopus tentacle in 4 to 5 pieces and put on the plate.
Finish the dish with mizuna leaves seasoned with the oil in octopus packaging.
In addition to the Selo de Mar smoked octopus tentacle pack, we used the products of the producers, Hand Made Picantes, Hortelão do Oeste
