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
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
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.