Speciality: Octopus from the Cantabrian Sea with golden potato rounds and clams from the estuary in the ‘marinera’ style
The octopus is cooked following the traditional method and left to cool. The potatoes are cut and sautéed. Prepare the clams in the ‘marinera’ style and then add the sautéed potatoes. Finally, the octopus is finished by adding it to the clam sauce and bringing it to the boil.