Octopus Veracruza
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
60
Sourness
34
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.5 cups
Fish Stock1 cup
Golden3 cup
Olive Oil1 medium
White Onion (thinly sliced)1
Salt1 bunch
Cilantro (chopped)Directions:
1
In small saucepan combine fish stock and raisins
2
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
3
Transfer to a medium bowl and set aside
4
In a large skillet heat 2 tablespoons of the olive oil over high heat
5
Saute the onion 3 to 5 minutes until translucent and limp
6
Add garlic and saute about 30 seconds
7
Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes
8
Remove from pan and set aside
9
In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch
10
The peppers should remain crisp and colorful, like a stir-fry
11
Transfer each finished batch to a platter to cool
12
Then transfer to the bowl with raisins and stock
13
Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired
14
) In same skillet, heat the remain 2 tablespoons oil over high heat until almost smoking
15
Sprinkle the cleaned octopus with salt and pepper
16
Saute octopus, stirring constantly, about 2 minutes
17
Add the cooked vegetable mixture, oregano, lime juice and 1/4 teaspoon each of salt and pepper
18
Stir and toss well to heat through and to combine the flavors