Octopus and potato salad

Serves four

• Serves four
• Octopus 300 g
• Potatoes 600 g
• Celery 400 g
• Juice of 1 lemon
• 4 tbsp extra virgin olive oil (40 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 240 Kcal

Environmental Impact

Per serving: 
504 grams CO₂ equivalence - carbon footprint
227 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

Take care when cooking the octopus: it is often put straight into boiling water or boiled for hours, which will toughen the flesh. Larger octopus require longer cooking time.

Nutritional Advice

Octopus are molluscs and can be eaten up to three times per week.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Keeping our seas and oceans full of life is a goal we can all contribute to by exploring local options and look for sustainable fishing certifications, such as the Marine Stewardship Council (MSC) or the Marine Conservation Society (MCS). Octopus can be found in-season in February.