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Author Notes: I used my favorite method of preparing octopus, my secret method, and turned it into a thick stew. You can use either a full size cleaned octopus or baby octopi. —dymnyno
- 1 12 pounds octopus
- 1 jar black peppercorns(enough to cover the bottom of a Dutch oven)
- red wine vinegar (enough to barely cover the peppercorns)
- 2 tablespoons fresh lime juice
- 1 cup cherry tomatoes ,chopped
- 1 cup green onions, minced
- 1 cup red peppers, minced (either bell or other red pepper like gypsy)
- 1/2 cup cilantro, minced
- 1 clove garlic, minced
- 3 cups tomato juice
- tabasco sauce to taste, spicy
- 1 Hass avocado, cubed
- olive oil for drizzle
- In a Dutch oven put a single layer of black peppercorns, barely cover with red wine vinegar .
- Arrange the octopus on top of the peppercorns and vinegar. Toss in the cork from a good bottle of wine. Cover the pot
- Put the pot in a 250 degree oven for about an hour or until a toothpick is easily jabbed into the octopus.
- Remove from the oven and remove the octopus from the pot and cool in the fridge. It will firm up. *********An optional step is to brush the octopus with a little olive oil and grill it on a barbeque to add a little char flavor.
- Cut into chunks and toss with the lime juice.
- In another bowl, add the minced red pepper, minced green onion, chopped cherry tomatoes, garlic and cilantro to the tomato juice.
- Add the lime marinated octopus to the tomato juice mixture. Ladle into bowls.
- Add cubes of avocado to each bowl, a drizzle of olive oil and a slice of fresh lime.
- This recipe was entered in the contest for Your Best Warm Weather Soup