Yield: 1 servings
|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|
|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|
* 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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.