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
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Ingredients
-
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
Directions
-
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.
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