| • | 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. |
