Octopus Veracruza Recipes

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OCTOPUS



Octopus image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 lemon, halved, plus 1 lemon, halved
1 (3 pound) octopus, cleaned of beak and ink sac
3 tablespoons dried Greek oregano
1 tablespoon white wine vinegar
2 tablespoons Greek olive oil
1 teaspoon salt

Steps:

  • Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.
  • In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.
  • Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.

BRAISED OCTOPUS



Braised Octopus image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
6 Garlic Cloves
12 small onions
2 cleaned octopus, about 1 1/2 pounds each
1 cup Taggascia olives
Peperonciono
2 Bay Leaves
Salt to taste
2 tablespoons chopped fresh Italian parsley

Steps:

  • Set the saucepan over low heat. Pour in 6 tablespoons of the olive oil. Scatter the onion in the bottom of the pan and add the garlic. Nestle the octopus on top of the onions. Scatter the olives over the octopus. Cover and let the octopus stew in its own juices for 1 hour.
  • Uncover the octopus, there should be a lot of liquid from the octopus in the pan. Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus. To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily.
  • Remove the octopus from the pot and let cool slightly. Cut the octopus into 3/4-inch chunks, skin and all. Put the octopus chunks in the skillet and pour in the contents of the saucepan as well. Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed. Get the sauce simmering rapidly over medium heat and stir in the parsley. You should have 2 cups or so of braising juices in the skillet. If there's much more than that, boil to reduce the sauce

SHRIMP AND SCALLOPS VERACRUZ (WW)



Shrimp and Scallops Veracruz (Ww) image

Adapted from recipe in WW magazine. the original recipe called for picholine olives (which I couldn't find) and pickled jalapenos (which I also couldn't find), so I made subs for both of these and it was a very good dish for dinner which we enjoyed. Only 4 points/serving!

Provided by ellie_

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb shrimp, shelled and de-veined
1/2 lb scallops
1/2 lime, juice only
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
2 cups canned tomatoes (15 ounce can)
2/3 cup jalapeno-stuffed green olives, quartered
1 serrano chili pepper, seeded and chopped

Steps:

  • In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
  • In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
  • Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
  • Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).

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