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Arepas with Octopus and Lobster Salad


Arepas with Octopus and Lobster Salad Recipe

Ingredients:
  • 2 quarts red wine vinegar
  • 4 Spanish onions, roughly chopped
  • 4 carrots, roughly chopped
  • 1 head celery, roughly chopped
  • 3 tablespoons black peppercorns
  • Handful thyme sprigs
  • 2 whole octopus, about 6 pounds each, webbing cut between the tentacles
  • Kosher salt
  • 1 lobster, about 1 1/4 pounds
  • 4 yellow bell peppers, roasted and peeled
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon smoked paprika
  • 1 to 2 teaspoons honey
  • Freshly ground black pepper
  • 1/2 cup coarsely chopped cilantro leaves
  • 1/2 to 1 whole habanero, seeded and finely diced
  • 2 1/2 cups milk
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 1/2 cups white arepa flour (precooked cornmeal)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated cotija cheese
  • 1 tablespoon honey
  • Vegetable or canola oil, for cooking
Directions:
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