Making the perfect Arepas with Octopus and Lobster Salad should only take approximately 3 hr . It’s considered an Advanced level recipe. Below are the ingredients and directions for you to easily follow. The Arepas with Octopus and Lobster Salad recipe can feed your family for 6 to 8 servings.
There are many different ways to make this Arepas with Octopus and Lobster Salad recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arepas with Octopus and Lobster Salad recipe.
Arepas with Octopus and Lobster Salad Popular Ingredients
- 2 quarts red wine vinegar
- 4 Spanish onions, roughly chopped
- 4 carrots, roughly chopped
- 1 head celery, roughly chopped
- 3 tablespoons black peppercorns
- 2 whole octopus, about 6 pounds each, webbing cut between the tentacles
- Handful thyme sprigs
- 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
Steps for making Arepas with Octopus and Lobster Salad
- To make the salad:Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. Simmer until quite tender but the tentacles are still attached, about 1 hour. Bring another large pot of water to a boil, salt it generously, and add the lobster. Cook 4 minutes and transfer to a bowl of ice water to stop the cooking. Puree the peppers in a blender with the lemon juice, paprika, 1 teaspoon honey and some salt and pepper. Taste, and add more honey if you like, and salt or pepper. Cut the tentacles from the octopus and discards the heads. Some of the skin will slough off on its own; don’t worry about removing the rest. Chop roughly into bite-sized pieces. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces. Toss the octopus and lobster with enough of the pepper puree to coat lightly. Add the cilantro and habanero and toss again just to combine.
- To make the arepas: Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter. Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen). Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick). Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels. Slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.
Popular Categories for this Recipe
- Lobster Salad
- Lobster – Lobsters are a family (Nephropidae, sometimes also Homeridae) of large marine crustaceans.Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Commercially important species include two species of Homarus (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a “mini lobster”) — the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
- Salad Recipes
- Shellfish Recipes
- Carrot Salad
- Carrot Recipes
- Grain Recipes
- Celery – Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery is also used as a spice and its extracts have been used in herbal medicine.
- Cornmeal – Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
- Main Dish
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arepas with Octopus and Lobster Salad recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
