Garlic Octopus with Lemon Couscous & Zucchini

Octopus can sound like a project. A good conserva makes it wonderfully straightforward: the cooking is already done, and all you need is something simple alongside it.

Here, Los Peperetes octopus with garlic and olive oil meets lemon couscous and golden zucchini. Keep the heat gentle when you add the seafood. It only needs warming, not another long cook.

Serves: 2 as a light lunch
Prep: 10 minutes
Cook: 10 minutes

Ingredients

• 1 x 120g tin Los Peperetes octopus with garlic and olive oil
• 120g dry instant couscous
• Boiling water, in the quantity directed on the couscous packet
• 1 medium zucchini, about 200g, cut into 1½cm pieces
• 1 small garlic clove, finely sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice and ½ teaspoon finely grated lemon zest
• 2 tablespoons roughly chopped flat-leaf parsley
• Salt and black pepper, to taste

Method

1. Prepare the couscous. Put it in a heatproof bowl with a pinch of salt. Add the boiling water specified on the packet, cover and leave for the recommended time, usually 5 minutes. Fluff with a fork.
2. Brown the zucchini. Meanwhile, heat the olive oil in a frying pan over a medium-high heat. Add the zucchini in a single layer and cook for 6–8 minutes, turning occasionally, until golden and tender. Lower the heat, add the sliced garlic and stir for 30 seconds.
3. Warm the octopus. Add the octopus and 1 tablespoon of its garlicky tin oil to the pan. Warm gently for about 1 minute, just until the seafood loses its chill. Avoid boiling or frying it hard.
4. Bring it together. Fold the zucchini, octopus and pan juices through the couscous. Add the lemon juice, zest and parsley. Taste before seasoning with salt and pepper. If it seems dry, loosen with a spoonful of hot water.

Serve warm in two bowls. The tin brings the flavour; the couscous makes sure none of that lovely oil goes to waste. ¡Que aproveche!