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Foodstyling: Gitte Jakobsen

Foodstyling: Gitte Jakobsen
© Lena Staal
Home Food & Drinks Recipes Cooking Smoked Paprika & Octopus Terrine

Smoked Paprika & Octopus Terrine

Seafood

The subtle sweetness of octopus flesh and smoked paprika are one of the chief harmonies of northern Spanish cooking. Here they are united in a terrine.

Ingredients (4 servings)
2 octopuses weighing 1kg each
2 stalk(s) celery
1 carrot, coarsely chopped
10 peppercorns
3 bay leaves
1/2 bunch parsley, coarsely chopped
1 teaspoon(s) smoked paprika powder
1 organic lemon
  • Put enough water in a saucepan to submerge both octopuses later. Add celery, bay leaves, carrot and peppercorns to the water and bring to a boil. Then add the octopus and simmer until soft. This will take 30-45 minutes.
  • Turn off heat and allow to cool slightly. Once cool enough to handle, cut off the tentacles and slice the head into strips. Place into a bowl.
  • Add the parsley, smoked paprika powder and the grated zest of the lemon and mix.
  • Line a loaf tin or glass or ceramic terrine dish with clingfilm. 
  • Arrange the seasoned octopus so the terrine dish or loaf tin is firmly packed. Fold over the overhanging clingfilm and weigh down with a heavy weight or food tins. Put into the fridge and allow to gel overnight.
  • To serve, carefully turn the terrine out onto a platter and slice with a sharp knife. Garnish with parsley and serve with fresh lemon juice and salt.
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