Ingredients
Equipment
Method
- Bring a large pot of unsalted water to a rolling boil.
- Dip octopus tentacles into boiling water for 15 seconds each time, repeating this four times.
- On the final dunk, let them cook gently for 30-40 minutes until perfectly tender.
- Line your terrine mold with plastic wrap, leaving overhang.
- Trim tentacles to fit snugly in the mold and toss with paprika and half the parsley.
- Start layering tentacles in the mold, placing larger ones first and filling gaps with smaller pieces.
- Cook the potatoes whole in their skins, then peel and crush roughly with a fork.
- Mix crushed potatoes with olive oil, onion, paprika, and remaining parsley.
- Unmold the terrine and slice carefully with a sharp knife.
- Arrange slices on chilled plates alongside room-temperature potato salad.
Nutrition
Calories: 320kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 6mgIron: 15mg
Notes
For a different potato option, you can substitute Yukon Golds for Nicola potatoes.
If agridulce paprika is unavailable, blend sweet paprika with a dash of cayenne.
The terrine can be made ahead of time and keeps well in the fridge for up to three days when wrapped tightly.
Serve the dish on slate boards for an elegant presentation, garnished with parsley leaves and lemon wedges. Drizzle terrine slices with olive oil before plating for an extra touch.
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