Recipe Tip: Smoked Paprika & Octopus Terrine
Top Recipe for 4 Persons. All ingredients and tips for getting it right. 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.
- 2octopuses weighing 1kg each
- 2 stalkscelery
- 1carrot, coarsely chopped
- 3bay leaves
- ½ bunch(es)parsley, coarsely chopped
- 1 teaspoon(s)smoked paprika powder
- 1organic lemon
Step 1Put 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.
Step 2Turn 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.
Step 3Add the parsley, smoked paprika powder and the grated zest of the lemon and mix.
Step 4Line a loaf tin or glass or ceramic terrine dish with clingfilm.
Step 5Arrange 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.
Step 6To 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.