Recipe courtesy of Alex Garcia
Show: Melting Pot
Save Recipe Print
Total:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 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.;

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Beef Soup (Caldo de Res)

Recipe courtesy of Marcela Valladolid

Three Kings Bread: Rosca de Reyes

Recipe courtesy of Ingrid Hoffmann

Cranberry Salad

Recipe courtesy of Phyliss Pellman Good

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories