12-31-2006, 05:44 AM
1 x octopus - (@ 5 lbs)
2 x bay leaves
2 x lemons halved, plus
2 x lemons juiced
3 x peppercorns
1/2 cup white wine
Hot 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 cup cooked garbanzo beans (chickpeas)
1/4 cup pitted Kalamata olives sliced
1/2 cup olive oil divided
3 tbl red wine vinegar
1 tbl chopped basil
1 tbl chopped cilantro
Salt to taste
Freshly-ground black pepper to taste
5 x annatto seeds
4 x garlic cloves sliced
2 can hearts of palm - (14 oz ea) drained, and
quartered lengthwise
In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus.
Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly.
In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup 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.
In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.
This recipe yields 4 servings.
2 x bay leaves
2 x lemons halved, plus
2 x lemons juiced
3 x peppercorns
1/2 cup white wine
Hot 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 cup cooked garbanzo beans (chickpeas)
1/4 cup pitted Kalamata olives sliced
1/2 cup olive oil divided
3 tbl red wine vinegar
1 tbl chopped basil
1 tbl chopped cilantro
Salt to taste
Freshly-ground black pepper to taste
5 x annatto seeds
4 x garlic cloves sliced
2 can hearts of palm - (14 oz ea) drained, and
quartered lengthwise
In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus.
Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly.
In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup 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.
In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.
This recipe yields 4 servings.