Name: Octopus Veracruza
Ingredients: 3 1/2 c Fish Stock; see * Note; (or clam juice); 1/2 c Golden or red raisins; 3/4 c Olive oil; 1 md White onion; thinly sliced; 3 Garlic cloves; chopped; 3 Italian Roma tomatoes; peeled, seeded,; ; and julienned; Salt; Freshly-ground black pepper; 2 md Red bell peppers; seeded, julienned; 2 md Yellow bell peppers; seeded, julienned; 2 md Poblano chiles; stemmed, seeded, julienned; 2 1/2 lb Octopus; blanched, cleaned,; ; cut bite-size pieces; 1 bn Cilantro; chopped; Juice of 2 limes; 1 Recipe Green Rice; see * Note

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Veracruz	Toohot06	1	servings

INGREDIENTS

3 1/2	c	Fish Stock; see * Note
		(or clam juice)
1/2	c	Golden or red raisins
3/4	c	Olive oil
1	md	White onion; thinly sliced
3		Garlic cloves; chopped
3		Italian Roma tomatoes; peeled, seeded,
		; and julienned
		Salt
		Freshly-ground black pepper
2	md	Red bell peppers; seeded, julienned
2	md	Yellow bell peppers; seeded, julienned
2	md	Poblano chiles; stemmed, seeded, julienned
2 1/2	lb	Octopus; blanched, cleaned,
		; cut bite-size pieces
1	bn	Cilantro; chopped
		Juice of 2 limes
1		Recipe Green Rice; see * Note

INSTRUCTIONS

* Note: See the "Fish Stock" and "Green Rice" recipes which are included in
this collection.
In small saucepan combine fish stock and raisins. Bring to a boil, reduce
to a simmer and cook, uncovered, until the raisins are plump and light gold
in color, about 20 to 25 minutes. Transfer to a medium bowl and set aside.
In a large skillet heat 2 tablespoons of the olive oil over high heat.
Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and
saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4
teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In
same skillet saute peppers in four batches, adding 2 tablespoons of oil for
each batch. The peppers should remain crisp and colorful, like a stir-fry.
Transfer each finished batch to a platter to cool. Then transfer to the
bowl with raisins and stock. Add the tomato mixture (cooked vegetables can
be refrigerated overnight if desired.) In same skillet, heat the remaining
2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned
octopus with salt and pepper. Saute octopus, stirring constantly, about 2
minutes. Add the cooked vegetable mixture, cilantro, lime juice and 1/4
teaspoon each of salt and pepper. Stir and toss well to heat through and to
combine the flavors. Serve immediately over the Green Rice. This recipe
yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6109 broadcast 07-17-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-23-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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