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Octopus Terrine Salad

Octopus Terrine Salad

Impress your guests with this stunning Octopus Terrine Salad. Perfect for dinner parties, it’s easy to make and packed with Mediterranean flavors.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 12 hours
Total Time 13 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 or pimentón dulce
  • 1/3 cup Fresh flat-leaf parsley, finely chopped
  • 1000 g Nicola potatoes or similar 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 pot
  • Loaf pan
  • Plastic wrap
  • Sharp knife
  • Weight for pressing

Method
 

  1. Bring a large pot of water to a rolling boil and gently lower the octopus tentacles in for 15 seconds, then remove.
  2. Repeat this process four more times, bringing the water back to a boil between each dip.
  3. On the fifth immersion, let the octopus simmer gently for 30–40 minutes until tender but still firm.
  4. Drain the octopus and allow it to cool slightly before handling.
  5. Line a loaf pan (about 25 x 10 cm) with plastic wrap, leaving some overhang.
  6. Cut the cooled octopus tentacles to fit snugly into the mold, tossing them with paprika and half of the chopped parsley.
  7. Arrange the tentacles head-to-tail in the pan, filling gaps with smaller bits.
  8. Press down firmly, cover with the overhanging plastic wrap, and place a weight on top.
  9. Refrigerate overnight to set the terrine.
  10. Boil the whole potatoes in salted water for 40–45 minutes until fork-tender, then drain and let them cool.
  11. Peel the skins off the potatoes and roughly mash them in a mixing bowl.
  12. Add olive oil, sliced onion, paprika, remaining parsley, and sea salt, mixing until well combined.
  13. Unmold the terrine by lifting it out using the plastic wrap and slice it into thin slices, about 5 mm thick.
  14. Serve the Octopus Terrine Salad at room temperature alongside warm potato salad.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 25gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

If you can’t find fresh octopus, frozen works just fine—it’s actually easier to tenderize. For the potatoes, substitute with any waxy variety like Yukon Gold. Drizzle aged balsamic vinegar over the finished plate for added flavor enhancement. Store leftovers separately in airtight containers; terrine lasts up to 2 days, while potato salad stays fresh for 3–4 days. Avoid freezing the terrine. When reheating potato salad, add a touch of olive oil to refresh its flavors.
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