Recipe courtesy of Alex Garcia
Show: Melting Pot
Total:
2 hr 50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside. In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.;

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Rachael Ray

Grape Salad

Recipe courtesy of Trisha Yearwood

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Ree Drummond

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking