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–+ servings
Octopus Terrine Salad

Octopus Terrine Salad

Discover how to create a stunning Octopus Terrine Salad that combines tender octopus with smoky potatoes for an unforgettable dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 8 hours
Total Time 9 hours 50 minutes
Servings: 6 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2000 g frozen octopus tentacles, thawed
  • 1 tsp sweet smoked paprika
  • 1/3 cup fresh flat-leaf parsley, finely chopped
  • 1000 g Nicola potatoes or another waxy variety
  • 125 ml extra virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 1 tbsp sweet smoked paprika
  • 1 tsp fine sea salt

Equipment

  • Large stockpot
  • Loaf pan (25 x 10 cm)
  • Plastic wrap
  • Sharp chef’s knife or bread knife
  • Fork for crushing potatoes

Method
 

  1. Boil a large pot of water and submerge the octopus tentacles for 15 seconds, then remove; repeat four more times.
  2. On the fifth immersion, let the octopus simmer gently for 30–40 minutes until tender.
  3. Once cooled slightly, line a 25 x 10 cm loaf pan with plastic wrap.
  4. Cut the octopus tentacles to fit snugly inside the mold and toss with half the parsley and all the paprika.
  5. Layer the octopus head-to-tail, filling gaps with smaller pieces, cover tightly, and refrigerate overnight.
  6. Cook the potatoes whole in salted boiling water for 40–45 minutes until fork-tender, then drain and let cool slightly.
  7. Peel the potatoes, crush them roughly with a fork, and mix in olive oil, sliced onion, paprika, remaining parsley, and sea salt.
  8. Unmold the terrine and slice it thinly with a sharp knife.
  9. Serve alongside the potato salad at room temperature, garnished with extra parsley or a drizzle of olive oil.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 15gFat: 10gSaturated Fat: 1.5gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Choose high-quality octopus for the best results, fresh octopus works equally well. Don't rush the resting time for the terrine; it’s crucial for the right texture. Leftover salad keeps well in the fridge for up to three days. Reheat gently to preserve texture.
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