Yellow potato terrine topped with paprika-dusted grilled octopus and olive tapenade.
Hands-free mode with voice commands & timers
No ratings yet
Boil the potatoes in salted water until tender, then peel and pass through a fine ricer while still hot to ensure a silky texture.
Fold the Aji Amarillo paste, lime juice, and 3 tablespoons of olive oil into the potato mash; knead until it forms a smooth, pliable dough, then chill.
Pulse olives, capers, one garlic clove, and a splash of oil in a food processor to create a coarse tapenade; set aside.
Blanch the octopus tentacles in boiling water for 30 seconds, then shock in ice water before marinating with garlic and half the paprika.
Using a ring mold, layer the seasoned potato dough, a thin layer of sliced avocado, and another layer of potato to create a uniform terrine.
Heat a cast-iron grill pan to high heat and sear the octopus tentacles until charred and crispy on the outside but tender inside.
Carefully remove the ring mold from the potato terrines and place a grilled octopus tentacle artistically on top of each.
Garnish with a dollop of olive tapenade, a dusting of the remaining smoked paprika, and fresh parsley before serving at room temperature.
