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Ingredients
Ingredients
500g pre-cooked MSC certified octopus (look for the MSC blue fish tick label)
1 tbsp extra virgin olive oil
1/2 red onion, thinly sliced
1 red capsicum, sliced
2 cloves garlic, thinly sliced
1 tsp smoked paprika
½-1 red chilli, finely sliced (depending how spicy you like it)
1 tin (400g) chickpeas, drained and rinsed
2 handfuls baby spinach or chopped kale
Zest and juice of 1 lemon
1 tbsp fresh parsley, chopped
Sea salt and black pepper
When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.
Method
Method
Heat extra virgin olive oil in a large skillet over medium heat. Sauté onion and capsicum until softened (5–7 minutes).
Add garlic, paprika, and chilli. Stir for 30 seconds, then add chickpeas and spinach. Cook until greens wilt and chickpeas are warmed through. Remove from the pan and set aside.
Slice octopus into chunks or leave whole if tentacles are small. Add to pan and sear for 2–3 minutes until lightly golden.
Finish with lemon zest and juice, season well, and sprinkle with parsley.
Serve warm on top of the wilted greens and chickpeas with a wedge of lemon on the side. Serves 3-4 people.
This vibrant dish brings the flavours of coastal Spain to your plate—tender octopus seared to golden perfection, nestled on a bed of smoky paprika chickpeas, sautéed greens and sweet capsicum. A touch of chilli adds warmth, while lemon and parsley keep it fresh and bright.
Whether you’re using pre-cooked octopus or preparing it from scratch, this meal is as versatile as it is flavourful. Serve warm with crusty bread or a wedge of lemon and enjoy a protein-packed Mediterranean-style feast that’s sure to impress.
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Sustainable Seafood Guide
Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.
