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
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Ingredients
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1 12 pounds
octopus
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1
jar black peppercorns(enough to cover the bottom of a Dutch oven)
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red wine vinegar (enough to barely cover the peppercorns)
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2 tablespoons
fresh lime juice
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1 cup
cherry tomatoes ,chopped
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1 cup
green onions, minced
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1 cup
red peppers, minced (either bell or other red pepper like gypsy)
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1/2 cup
cilantro, minced
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1
clove garlic, minced
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3 cups
tomato juice
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tabasco sauce to taste, spicy
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1
Hass avocado, cubed
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olive oil for drizzle
Directions
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In a Dutch oven put a single layer of black peppercorns, barely cover with red wine vinegar .
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Arrange the octopus on top of the peppercorns and vinegar. Toss in the cork from a good bottle of wine. Cover the pot
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Put the pot in a 250 degree oven for about an hour or until a toothpick is easily jabbed into the octopus.
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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.
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Cut into chunks and toss with the lime juice.
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In another bowl, add the minced red pepper, minced green onion, chopped cherry tomatoes, garlic and cilantro to the tomato juice.
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Add the lime marinated octopus to the tomato juice mixture. Ladle into bowls.
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Add cubes of avocado to each bowl, a drizzle of olive oil and a slice of fresh lime.
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