Go Back
–+ servings
Octopus Potato Terrine

Octopus Potato Terrine

Discover the art of making an Octopus Potato Terrine that combines tender octopus with creamy potatoes for a dish that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 kg frozen octopus about 8 tentacles, thawed
  • 1 teaspoon paprika agridulce sweet and spicy smoked paprika
  • 1/3 cup flat-leaf parsley finely chopped
  • 1 kg Nicola potatoes scrubbed clean
  • 125 ml extra virgin olive oil
  • 1 Spanish onion finely diced

Equipment

  • Terrine mold
  • Large pot
  • Sharp knife
  • Plastic wrap for lining the mold
  • Mixing bowl

Method
 

  1. Clean the octopus thoroughly under cold water and pat it dry with paper towels.
  2. Place the octopus in a large pot of boiling salted water and let it simmer for about 45 minutes.
  3. Remove the cooked octopus and let it cool before slicing it into bite-sized pieces.
  4. While the octopus cools, boil the potatoes whole in their skins until fork-tender, then drain and let them cool slightly before peeling.
  5. Cut the potatoes into thick slices and toss them gently with olive oil, diced onion, and parsley.
  6. Layer the sliced octopus and potatoes in a terrine mold, alternating between the two.
  7. Press down gently to ensure the layers hold their shape, then drizzle with olive oil and dust with paprika.
  8. Let the terrine chill in the fridge for at least two hours before unmolding.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Feel free to substitute octopus with squid or shrimp if you prefer. Nicola potatoes can be replaced with Yukon Golds. Marinate the cooked octopus in olive oil, garlic, and lemon juice for 30 minutes before assembling for added flavor. This dish keeps well in the fridge for up to three days. Store it in an airtight container for freshness. Leftovers are great enjoyed cold or gently reheated in a skillet with a touch of olive oil.
Tried this recipe?Let us know how it was!