Pulpo a la Veracruzana

By Anthony Chiffolo • May 5, 2011 • 0 Comments

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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

Serves 12

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.