Octopus Veracruza

1. 1

   In small saucepan combine fish stock and raisins.

2. 2

   Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 - 25 minutes.

3. 3

   Transfer to a medium bowl and set aside.

4. 4

   In a large skillet heat 2 tablespoons of the olive oil over high heat.

5. 5

   Saute the onion 3 to 5 minutes until translucent and limp.

6. 6

   Add garlic and saute about 30 seconds.

7. 7

   Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes.

8. 8

   Remove from pan and set aside.

9. 9

   In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch.

10. 10

    The peppers should remain crisp and colorful, like a stir-fry.

11. 11

    Transfer each finished batch to a platter to cool.

12. 12

    Then transfer to the bowl with raisins and stock.

13. 13

    Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.)

14. 14

    In same skillet, heat the remain 2 tablespoons oil over high heat until almost smoking.

15. 15

    Sprinkle the cleaned octopus with salt and pepper.

16. 16

    Saute octopus, stirring constantly, about 2 minutes.

17. 17

    Add the cooked vegetable mixture, oregano, lime juice and 1/4 teaspoon each of salt and pepper.

18. 18

    Stir and toss well to heat through and to combine the flavors.

* Per serving · 4 servings · Values may vary.