• 70grs NETUNO octopus tentacles
  • 50grs small yellow potatoes
  • 20 grs cherry tomatoes
  • Lemon
  • 2 tbsp mint oil
  • 4 tbsp olive oil
  • 1 tbsp tamarind sauce
  • Salt & pepper to taste
  • Chili flakes (optional)


  1. Season octopus tentacles with salt, pepper, and chili flakes. Add olive oil making sure to cover all the tentacles and let marinate for a few minutes.
  2. Place tentacles on a pre-heated pan, along with potatoes, tomatoes, and a slice of lemon. Add 2 tbsp of olive oil and let all the ingredients cook for 5-7 minutes.
  3. Serve the tentacles on top of the potatoes and tomatoes, and top everything with mint oil and tamarind sauce.

Servings: 1-2