Pulpos a la marinera

Pulpos a la marinera

Octopus Veracruz style

By
From
My Abuela's Table
Serves
8

Ingredients

Quantity Ingredient
2kg adult octopus
500ml white wine
125ml oil
2 onions
6 garlic cloves
1 teaspoon thyme
3 bay leaves
1/2 bunch coriander
1 teaspoon marjoram
2 cups water
1/2 teaspoon salt
6 black peppercorns
4 large ripe tomatoes, chopped
2 onions, finely chopped
1/2 cup olives
2 chicken stock cubes

Method

  1. Rinse the octopus very well (ensure it is completely clean). Cut and discard the head.
  2. In a saucepan, place octopus, wine, half the oil, one of the onions sliced thickly, half of the garlic, herbs, water, and the salt and pepper.
  3. Cover and cook on the stove top for approximately 3 hours over a low heat, until tender when tested with a fork. Do not allow to dry. Add water as required.
  4. Once tender, drain and set aside. Allow to cool.
  5. Meanwhile, heat the rest of the oil in a deep pan and fry the remaining garlic, onion and the tomatoes and olives.
  6. Add stock cubes and simmer for 15 minutes.
  7. Slice the octopus in 1 cm long pieces.
  8. Add cooked octopus pieces to tomato mixture and cover pan. Simmer for a further 30 minutes.
  9. Serve with white rice ring.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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