Ingredients
Equipment
Method
- Blanch the octopus tentacles in boiling water for 15 seconds, then repeat this process four times.
- Simmer the tentacles for 30–40 minutes until fork-tender, then drain and let cool.
- Line a terrine mold with plastic wrap and place the tentacles cut to fit snugly inside.
- Mix the octopus with paprika and half the parsley, layer them neatly in the mold, and cover tightly with plastic wrap.
- Weight the terrine down and refrigerate overnight to set.
- Boil the potatoes whole in salted water for 40–45 minutes until tender, then drain and let cool slightly before peeling.
- Roughly mash the potatoes with a fork, keeping some chunks intact, and add olive oil, diced onion, smoked paprika, remaining parsley, and sea salt.
- Gently combine and adjust seasoning as needed.
- Unmold the terrine and slice thinly with a sharp knife before serving on a chilled plate with the potato salad.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 35mgCalcium: 5mgIron: 10mg
Notes
Choose fresh, high-quality ingredients for the best results. Don’t skip the repeated blanching—it’s crucial for tender octopus. Taste the potato salad as you season it; balance is key. For a unique flavor, add a pinch of flaky sea salt to the terrine slices before serving. Store the terrine in the fridge for up to three days and the potato salad for up to two days for optimal freshness. If transporting, keep the terrine and salad separate to prevent sogginess.
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