Ingredients
Equipment
Method
- Bring a large pot of water to a boil and gently place the octopus tentacles in for 15 seconds, then remove. Repeat this four times.
- On the fifth immersion, let the octopus simmer for 30-40 minutes until tender but still firm.
- Line a terrine mold with plastic wrap and cut the octopus to fit.
- Toss the tentacles with paprika and half the parsley, arranging them head-to-tail in the mold.
- Cover with plastic wrap, press down firmly, and place a weight on top. Refrigerate overnight.
- Cook the potatoes whole in salted boiling water for 40-45 minutes until tender, then drain and cool slightly before peeling.
- Crush the potatoes roughly and add olive oil, sliced onions, paprika, remaining parsley, and sea salt. Mix gently.
- Unmold the terrine, slice into thin slices about 5 mm thick, and arrange on a platter alongside the potato salad. Serve at room temperature.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg
Notes
Use fresh octopus if available; it's a great alternative to frozen. Feel free to substitute Spanish onions with red onions or Yukon Gold potatoes with Nicola potatoes. The terrine and potato salad can be made a day in advance for convenience. Store leftovers in an airtight container for up to two days and reheat the potato salad gently. For a lighter option, consider grilling the octopus instead of making a terrine. Presentation is key—serve with lemon wedges and a drizzle of olive oil for an elegant touch.
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