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Receta Octopus Salad (Ensalada De Pulpo)

by Global Cookbook

Ingredientes

1 x octopus - (abt 5 lbs) 2 x bay leaves 2 x lemons halved, plus 2 x lemons juiced 3 x peppercorns 1/2 c. white wine     Warm pepper sauce to taste 1 lb squid cleaned, tubes only,     tentacles reserved for another dish 1 x red tomato medium diced 1 x yellow tomato medium diced 1 x red onion small diced 4 x scallions sliced

2 c. cooked garbanzo beans (chickpeas) 1/4 c. pitted Kalamata olives sliced 1/2 c. extra virgin olive oil divided 3 Tbsp. red wine vinegar 1 Tbsp. minced basil 1 Tbsp. minced cilantro     Salt to taste     Freshly-grnd black pepper to taste 5 x annatto seeds 4 x garlic cloves sliced 2 can hearts of palm - (14 ounce ea) liquid removed, and     quartered lengthwise

Direcciones

1. In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, warm pepper sauce. Cook till the octopus is very tender, about 2 hrs. Strain, cold, and peel the octopus.
2. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 min on each side. Cold and slice thinly.
3. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 c. of the oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside.
4. In a saute/fry pan, heat up the remaining 1/4 c. oil with annatto seeds. Remove seeds and add in the sliced garlic. Cook till cloves are golden. Add in the hearts of palm. Continue to cook till the hearts of palm are brown. Add in the lemon juice, and season. Serve the salad over the roasted hearts of palm.
5. This recipe yields 4 servings.

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