Recipe Tip: Smoked Paprika & Octopus Terrine

Instructions

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   Add the parsley, smoked paprika powder and the grated zest of the lemon and mix.

4. Step 4

   Line a loaf tin or glass or ceramic terrine dish with clingfilm.

5. Step 5

   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.

6. Step 6

   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.