Recipe courtesy of Alex Garcia
Show: Melting Pot
Save Recipe Print
2 hr 50 min
20 min
2 hr 30 min
4 servings



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.;

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Pico de Gallo

Recipe courtesy of Ree Drummond

Beef Soup (Caldo de Res)

Recipe courtesy of Marcela Valladolid

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories