Recipe Tip: Smoked Paprika & Octopus Terrine

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.



    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.