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Ingredientes
- 3Â 1/2 c. Fish Stock see * Note
- Â Â (or possibly clam juice)
- 1/2 c. Golden brown or possibly red raisins
- 3/4 c. Extra virgin olive oil
- 1 med White onion thinly sliced
- 3 x Garlic cloves minced
- 3 x Italian Roma tomatoes peeled, seeded, and julienned
- Â Â Salt
- Â Â Freshly-grnd black pepper
- 2 med Red bell peppers seeded, julienned
- 2 med Yellow bell peppers seeded, julienned
- 2 med Poblano chiles, stemmed seeded, julienned
- 2Â 1/2 lb Octopus blanched, cleaned, cut bite-size pcs
- 1 bn Cilantro minced
- Â Â Juice of 2 limes
- 1 x recipe Green Rice see * Note
Direcciones
- In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, till the raisins are plump and light gold in color, about 20 to 25 min. Transfer to a medium bowl and set aside. In a large skillet heat 2 Tbsp. of the extra virgin olive oil over high heat. Saute/fry the onion 3 to 5 min till translucent/soft and limp. Add in garlic and saute/fry about 30 seconds. Stir in tomatoes with 1 tsp. salt and 3/4 tsp. pepper and cook 2 to 3 min. Remove from pan and set aside. In same skillet saute/fry peppers in four batches, adding 2 Tbsp. of oil for each batch.
- The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cold. Then transfer to the bowl with raisins and stock. Add in the tomato mix (cooked vegetables can be refrigerated overnight if you like.) In same skillet, heat the remaining 2 Tbsp. oil over high heat till almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute/fry octopus, stirring constantly, about 2 min. Add in the cooked vegetable mix, cilantro, lime juice and 1/4 tsp. each of salt and pepper. Stir and toss well to heat through and to combine the flavors. Serve immediately over the Green Rice.
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