Xmas Recipe - Octopus Terrine

17 Dec 2018 / Food and Wine Pairing

  • 2 people

  • 4h

Octopus Terrine

  • 100 ml of olive oil
  • 2 garlic cloves
  • 200 g of baby leaf spinach
  • Salt and pepper to taste
  • 250g of roasted red bell pepper
  • 1 boiled octopus*
  • 1 teaspoon of paprika
Add 2 tablespoons of olive oil and a garlic clove on a frying pan and sauté the baby spinach. Season with salt and pepper and reserve the mixture. In the same frying pan, add 2 tablespoons of olive oil and the other garlic clove and sauté the red peppers. Season with salt and pepper and reserve. Cut the octopus arms and season the arms and head with the remaining olive oil and paprika. To set up the terrine, place a stainless-steel ring mold over a board and add a bottom layer with the red pepper mix, then a layer of the spinach mix and finish with the octopus arms preparation. Repeat with the remaining ingredients and put it in the fridge to solidify. Remove the ring, sprinkle with paprika and serve
* Boil the octopus in a pot with 1L of boiling water, 2 crushed garlic cloves and 1 bayleaf. Let it cook at a medium heat until tender.

Written by Aveleda

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