Ensalada templada de sepia

Galicia-style or “a feira” octopus, is a traditional recipe from Galician gastronomy that has reached all the corners of the national territory, served with Galician potatoes or “cachelos”.


  1. To make the vinaigrette sauce, finely chop the spring onion and the tomato, and put them in a bowl. Add the chopped olives and spring onion to taste. Add vinegar, a pinch of salt and a good dash of olive oil.
  2. Sauté the cuttlefish in a frying pan with a dash of oil. Add the raspberries, the sesame, a dash of vinegar and a little vinaigrette. Sprinkle with chopped parsley.
  3. Mix the different types of lettuce and place in the centre of the dish. Pour the sautéed cuttlefish onto the lettuce and add the rest of the vinaigrette. Decorate with spring onion and enjoy the salad.