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.
Using pre-cooked Marine Stewardship Council (MSC) certified octopus, 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.
INGREDIENTS
500g pre-cooked MSC certified Fremantle 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
INSTRUCTIONS
- 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 the MSC certified 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.
