Octopus veracruza

1 servings

Ingredients

Quantity Ingredient
3½ cup Fish Stock; see * Note
(or clam juice)
½ cup Golden or red raisins
¾ cup Olive oil
1 medium White onion; thinly sliced
3 Garlic cloves; chopped
3 Italian Roma tomatoes; peeled, seeded,
; and julienned
Salt
Freshly-ground black pepper
2 mediums Red bell peppers; seeded, julienned
2 mediums Yellow bell peppers; seeded, julienned
2 mediums Poblano chiles; stemmed, seeded, julienned
2½ pounds Octopus; blanched, cleaned,
; cut bite-size pieces
1 bunch Cilantro; chopped
Juice of 2 limes
1 Recipe Green Rice; see * Note

Directions

* Note: See the "Fish Stock" and "Green Rice" recipes which are included in this collection.

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 to 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 ¾ 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 remaining 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, cilantro, lime juice and ¼ teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors. Serve immediately over the Green Rice. This recipe yields ? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6109 broadcast 07-17-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-23-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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