Octopus Veracruza Recipe - Cooking Index
Octopus Veracruza Recipe - Cooking Index
| 3 1/2 cups | 829ml | Fish Stock - see * Note |
| (or clam juice) | ||
| 1/2 cup | 80g / 2.8oz | Golden or red raisins |
| 3/4 cup | 177ml | Olive oil |
| 1 cup | 62g / 2.2oz | White onion - thinly sliced (medium) |
| 3 | Garlic cloves - chopped | |
| 3 | Italian Roma tomatoes - peeled, seeded, and julienned | |
| Salt | ||
| Freshly-ground black pepper | ||
| 2 | Red bell peppers - seeded, julienned (medium) | |
| 2 | Yellow bell peppers - seeded, julienned (medium) | |
| 2 | Poblano chiles, stemmed - seeded, julienned (medium) | |
| 2 1/2 lbs | 1135g / 40oz | Octopus - blanched, cleaned, cut bite-size pieces |
| 1 | Cilantro - chopped | |
| Juice of 2 limes | ||
| 1 | Green Rice - see * Note |
* Note: See the "Fish Stock" and "Green Rice" recipes which are included in this collection.
In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 to 25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch. The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remaining 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, cilantro, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors. Serve immediately over the Green Rice.
This recipe yields ? servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6109 broadcast 07-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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