Recipe courtesy of Mary Sue Milliken and Susan Feniger

Octopus Veracruza

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
Save Recipe

Ingredients

3 1/2 cups fish stock or clam juice

1/2 cup golden or red raisins

3/4 cup olive oil

1 medium white onion, thinly sliced

3 garlic cloves, chopped

3 Italian Roma tomatoes, peeled, seeded and julienned

Salt and freshly ground black pepper

2 medium red bell peppers, seeded and julienned

2 medium yellow bell peppers, seeded and julienned

2 medium poblano chiles, stemmed, seeded, julienned and cut into bite-sized pieces

2 1/2 pounds octopus, blanched, cleaned and cut into bite-sized pieces

1 bunch of cilantro, chopped

Juice of 2 limes

Directions

  1. 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 20-25 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 remain 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, oregano, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Orange Roughy with Sweet and Hot Peppers and Manila Clams