Octopus Veracruza Recipe

• 4 Cups fish stock
• 1 Cup red raisins
• 1/4 Cup olive oil
• 1 Onion (white)
• 4 Garlic flakes
• 4 Tomatoes
• 3 Red ball peppers (seeded)
• 3 Yellow ball peppers (seeded)
• 2 Cups octopus (blanched)
• Fresh cilantro (chopped)
• 4 tbsp Lime juice
• 4 Poblano chillies (seeded)
• Salt and pepper to taste

• Cut white onion into slices and chop the garlic.
• Peel the tomatoes.
• Clean the blanched octopus and cut into pieces.
• Mix fish stock and raisins.
• Boil the mixture and cook till raisins turn golden in colour.
• Keep it aside.
• Heat the oil in pan.
• Add sliced onions and fry till translucent.
• Mix garlic, tomatoes, salt and pepper.
• Cook for 2 minutes.
• Keep the cooked mixture aside.
• Saute red ball and yellow peppers in four batches by adding oil for each batch till crisp.
• Keep them for cooling.
• Mix it with the stock raisin mixture.
• Now add tomato mixture.
• Heat the oil again.
• Add cleaned octopus pieces, salt and pepper and sauté for 2 minutes.
• Now add cooked vegetables, chopped cilantro, lime juice and salt.
• Toss well for 5 minutes.
• Octopus Veracruza is ready.