Go Back
–+ servings
Octopus Terrine Delight

Octopus Terrine Delight

Impress your guests with the Octopus Terrine Delight, a showstopping dish that's elegant, flavorful, and surprisingly easy to prepare. Perfect for special occasions!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 12 hours
Total Time 13 hours 50 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 kg frozen octopus tentacles thawed
  • 1 teaspoon smoked sweet paprika
  • 1/3 cup fresh flat-leaf parsley finely chopped
  • 1 kg Nicola potatoes whole
  • 125 ml extra virgin olive oil
  • 1 Spanish onion thinly sliced
  • 1 tablespoon smoked sweet paprika
  • 1 teaspoon fine sea salt

Equipment

  • Large pot
  • Terrine mold or loaf pan
  • Plastic wrap
  • Sharp knife
  • Tongs

Method
 

  1. Bring a large pot of water to a boil and dunk the octopus tentacles for 15 seconds, repeating this four more times.
  2. On the fifth immersion, simmer the octopus gently for 30–40 minutes until tender. Drain and let it cool for 15–20 minutes.
  3. Line a 25 x 10 cm terrine mold with plastic wrap. Cut the tentacles to fit the mold and toss with paprika and half the parsley.
  4. Arrange the octopus pieces head-to-tail in the mold, pressing down to fill gaps. Cover tightly and refrigerate overnight with a weight on top.
  5. Cook the potatoes whole in salted boiling water for 40–45 minutes until fork-tender. Drain and let cool slightly before peeling.
  6. Roughly crush the potatoes in a bowl and mix in olive oil, onion, paprika, remaining parsley, and sea salt.
  7. Unmold the terrine and slice into thin slices. Serve alongside the potato salad at room temperature, garnished with paprika or parsley.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 900mgFiber: 4gSugar: 1gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

This dish is perfect for special occasions, and it can be prepared a day in advance. For storage, keep the terrine and potato salad in airtight containers; the terrine lasts up to three days and the salad for two days in the fridge. Reheat the salad gently in a skillet for best results. Enjoy with crusty bread or a light arugula salad for a complete meal!
Tried this recipe?Let us know how it was!