Get a little creative this weekend and try this octopus terrine, served with a flavoursome romesco sauce.

Recipes Rosa Matto | Styling Natalie Homan | Photographs Brendan Homan

Limestone Coast octopus terrine with romesco sauce

1 large octopus weighing about 2.5kg, head and beak removed
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
1 stick celery, roughly chopped
1 lemon, cut in half

for seasoning
2 cloves garlic, minced
1/2 cup parsley, finely chopped
few leaves fresh oregano, chopped
1 lemon, zest
1 tsp coarsely milled black pepper

for dressing
150ml extra virgin olive oil
½ cup parsley, finely chopped
few leaves oregano, finely chopped
1 lemon, juice
salt and pepper

Place octopus whole in a pot and cover with cold water. Add onion, carrot, celery and halved lemon. Bring to boil and then turn down heat to a low simmer until octopus is tender, about 1½ hours. Remove from water and while octopus is still warm, toss over seasoning, then lay out the tentacles in a well-lined loaf tin, top to tail, using smaller offcuts to fill in the gaps. Cover and weigh down with weights or cans. Refrigerate overnight so that it is bound by its natural gelatine. Unwrap octopus and, using a sharp knife, cut 1-2 centimetres thick slices. Serve with dressing and Romesco sauce.

for romesco sauce
1 large red capsicum, charred over flame, peeled
1 tomato, peeled and chopped
250g raw almonds
¼ cup flat-leaf parsley, chopped
¼ cup extra virgin olive oil
1 tsp salt, more to taste
1 tsp smoked paprika
few saffron threads
1 tsp chilli flakes
1-2 garlic cloves, chopped
1 tsp sherry vinegar or red wine vinegar

Add all ingredients in the bowl of a food processor. Pulse to a coarse consistency. Taste and adjust chilli to your liking.

 

This recipe first appeared in the December 2023 issue of SALIFE magazine.