A seafood dish which is ideal as a starter or main course.
Ingredients for 4 portions
- Octopus 300 g
- Potatoes 600 g
- Celery 400 g
- Juice of 1 lemon
- Extra virgin olive oil 4 tbsp (40 g)
- Salt to taste
- Pepper to taste
Preparation
Cook the octopus slowly and gently by covering it with slightly salted cold water in a pan on low to medium heat with no lid.
Monitor the water temperature to ensure that it does not boil. Turn it over periodically and check consistency with a fork.
Cut up the octopus into slices and dice the boiled potatoes.
Dress with a pinch of salt, lemon juice and a drizzle of extra virgin olive oil.
Add fresh chopped parsley, chilli, a few slices of fresh spring onion or a few black olives.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.