Best Mexican Shrimp And Octopus Soup Caldo De Camaron Y Pulpo Recipes

Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo image

Provided by Um Safia

Categories Chowders

Time 1h20m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

2 quarts water
2 lbs octopus, cut into 1 inch pieces
1 tablespoon vegetable oil
1 cup diced carrot
1 cup diced celery
2 cups cubed potatoes
1/2 cup crushed dried pasilla pepper
1/2 cup chopped onion
1 cup diced tomatoes
1 1/2 lbs large shrimp, in shells
1 cup fresh corn kernels (optional)
salt

Steps:

Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

Nutrition Facts : Calories 214, Fat 3.9, SaturatedFat 0.6, Cholesterol 161.8, Sodium 775.3, Carbohydrate 13.5, Fiber 1.9, Sugar 2.3, Protein 29.8

Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche image

Provided by Food Network

Categories appetizer

Time 3h10m

Yield 6 appetizer servings

Number Of Ingredients 11

1 pound large size (13-15 count) shrimp, cleaned and deveined
1 pound baby octopus
1/2 cup red onion finely chopped
1 cup fresh plum tomatoes, peeled and seeded, cut in small dice
1 medium habanero chile, seeds and ribs removed, chopped into tiny pieces
1 1/2 cup fresh squeezed orange juice, strained
1/2 cup fresh squeezed lime juice, strained
1 large avocado, peeled and cut in medium-size dice
1/2 teaspoon salt
Chopped cilantro leaves
Crispy corn tortilla chips, for garnish

Steps:

Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice.
Clean the baby octopus, and boil for about 40 minutes in salted water, strain and grill. Set aside until they cool, and then chop the octopus into a medium-size dice.
In a large glass bowl mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the shrimp and octopus and mix. Cover very tightly with plastic wrap and refrigerate for 2 hours.
Add the avocado and carefully mix so the avocado doesn't fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, cilantro and julienne strips of crispy tortillas.

Pulpo a la Gallega image

Provided by canarygirl

Categories Octopus

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs octopus
1 onion
2 bay leaves
2 larger potatoes, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
1 teaspoon hot paprika, to taste (about, or more)
sea salt
extra virgin olive oil

Steps:

Fill a large soup pot with water, enough to submerge the octopus.
Cut onion in half and add to water, along with the bay leaves.
Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
You are within your rights to use your culinary judgement on that particular point.
hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
Bring the water back to a boil and place the octopus in the water.
This time we will leave it in there.
Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
Remove from water, and slice diagonally into rounds (ovals really).
The slices should be about 1/2" thick.
Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
You may wish to garnish with chopped parsley.