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Author Notes: Crispy and tart, this barbequed octopus would be a real conversation starter at the dinner table. It is a seafood dish with a modern Mexican flair. (From our book "Cooking with the Movies: Meals on Reels," chapter on the film "Tortilla Soup.") - Anthony Chiffolo
- 2 pounds fresh octopus
- 2 quarts cold water
- 1 bottle white wine
- 12 sprigs fresh basil
- 1 tablespoon cumin
- 10 black peppercorns
- 12 large cloves garlic
- 3 Roma tomatoes, quartered
- 12 slices red pepper
- 2 red onions, cut into sixths
- 1/2 cup olive oil
- lime juice
- 6 beefsteak tomatoes, diced
- 1/4 cup capers
- 3 red chili peppers, sliced
- 1/2 cup cilantro, finely chopped
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/2 cup black olives, pitted
- Rinse the octopus well and drain. Place the octopus, cold water, wine, basil, cumin, and black pepper in a pot and simmer until octopus is tender. Set aside, and allow to cool in its own juices.
- When somewhat cool, cut into 1" pieces and assemble on bamboo skewers with a clove of garlic, a chunk of tomato, a slice of red pepper, and a piece of red onion. (If the skewers are long, use more than one piece of each of the ingredients.) Baste with olive oil.
- Cook on an open grill, allowing 5–7 minutes for each side.
- Squeeze a bit of lime juice over the contents of each skewer, then remove the skewer. Place on a bed of diced beefsteak tomatoes mixed with the capers, chili peppers, cilantro, raisins, slivered almonds, and olives.
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe