Charred Octopus Terrine Recipe

Prep and Tenderize

If the octopus is whole with head and beak, remove the beak and innards if not already cleaned. Rinse well under cold water. Freeze the octopus for 24–48 hours and thaw before cooking if you're concerned about texture; this helps tenderize but is optional.

Bring a large pot with 2 liters of water, 250 ml dry white wine, halved onion, chopped carrot, celery stalk, bay leaves, 1 tablespoon black peppercorns and 2 teaspoons kosher salt to a gentle simmer. Do not boil vigorously — maintain a low simmer.

Submerge the octopus head-first into the simmering poaching liquid three times (dip and lift) to curl the tentacles, then fully immerse. Simmer gently, covered, for 45–60 minutes depending on size, until the thickest part of a tentacle is tender when pierced with a paring knife (not mushy). Remove the pot from heat and let the octopus cool in the liquid for 20 minutes to set the texture and retain moisture.

Remove the octopus from the liquid, reserve 150 ml of the poaching liquid, and pat the octopus dry. Peel off the outer skin if desired for a cleaner presentation, or leave it on for color.

Preheat a heavy cast-iron skillet or grill pan over high heat until smoking hot. Brush the octopus lightly with 1 tbs extra-virgin olive oil and rub with a pinch of salt.

Sear the octopus tentacles, turning to get even char marks, 1–2 minutes per side until you have good blistering and char (this contributes smoky flavor and color). Remove and let cool slightly, then chop into 1–1.5 cm slices across the tentacles. Reserve two small attractive tentacle tips whole for garnish if desired.

In a bowl, combine the chopped charred octopus with 2 tablespoons olive oil, 25 g melted butter, minced garlic, 1 egg white, 60 ml cold heavy cream and the bloomed gelatin (see note). Season with freshly ground black pepper and a little kosher salt to taste. Mix until homogenous but still retaining visible pieces of octopus — do not purée completely; you want a terrine that slices with texture.

Line a 900 g (approx. 1 liter) terrine mold or small loaf pan with plastic wrap leaving enough overhang to cover the top. Spoon the octopus mixture into the mold, pressing down to remove air pockets and creating a smooth top. Fold plastic wrap over and weigh the terrine with a smaller pan and a can or two to compact it. Chill in the refrigerator for at least 6 hours, preferably overnight, until fully set.

Note on gelatin: Bloom one sheet of gelatin in cold water for 5 minutes, squeeze out excess water, then gently warm the reserved 150 ml poaching liquid and dissolve the gelatin into it. Cool slightly before adding to the terrine mixture so you don't scramble the egg white.

Make the agrumato: In a small bowl, combine tangerine zest (finely grated), 30 ml tangerine juice, 15 ml champagne or rice vinegar, 1 teaspoon honey and the thinly sliced red chili. Whisk to combine. Slowly drizzle in 2 teaspoons of extra-virgin olive oil while whisking to emulsify and bloom the citrus oils into the dressing. Season with sea salt to taste. This is the spicy-tangerine agrumato that will be used to finish the terrine.

In a separate bowl, gently toss the winter citrus medley (1 cup segments) and the blood orange supremes with a small pinch of salt and 1/2 teaspoon of the agrumato dressing to lightly coat. Keep chilled until plating.

Optional tangerine agrumato oil: For an aromatic oil, finely zest 1 tangerine into 45 ml olive oil and let sit for 30–60 minutes, then strain. Use 2 tsp per plate as garnish.

Remove the terrine from the refrigerator. Unmold by lifting the plastic wrap from the mold and inverting onto a cutting board. Peel away the plastic. Using a sharp chef's knife dipped in hot water and wiped dry between slices, slice the terrine into 1–1.5 cm thick slices for serving.

Place a slice of octopus terrine on each plate, spoon a small pile of winter citrus segments beside it, and arrange a blood orange supreme to the side. Drizzle 1/2–1 teaspoon of the red chili-tangerine agrumato over the terrine and a few drops of the tangerine agrumato oil around the plate for shine and fragrance.

Garnish with microgreens, place a reserved charred tentacle tip leaning against the terrine slice, and sprinkle a few flakes of smoked Maldon salt. If using, add a small quenelle (1–2 tsp) of black olive tapenade adjacent to the terrine for contrast.

Serve chilled or at cool room temperature. The terrine keeps well refrigerated, covered, for up to 3 days; slice from chilled to maintain shape.