Octopus Stew

Name: Octopus Stew
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

1

In a Dutch oven put a single layer of black peppercorns, barely cover with red wine vinegar .
2

Arrange the octopus on top of the peppercorns and vinegar. Toss in the cork from a good bottle of wine. Cover the pot
3

Put the pot in a 250 degree oven for about an hour or until a toothpick is easily jabbed into the octopus.
4

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.
5

Cut into chunks and toss with the lime juice.
6

In another bowl, add the minced red pepper, minced green onion, chopped cherry tomatoes, garlic and cilantro to the tomato juice.
7

Add the lime marinated octopus to the tomato juice mixture. Ladle into bowls.
8

Add cubes of avocado to each bowl, a drizzle of olive oil and a slice of fresh lime.