Arepas with Octopus and Lobster Salad

Name: Arepas with Octopus and Lobster Salad
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 8 servings Freshly ground black pepper; 3 Tbsps black peppercorns; 8 servings Vegetable or canola oil, for cooking; 4 carrots, roughly chopped; 1 head celery, roughly chopped; 118 milliliters coarsely chopped cilantro leaves; 118 milliliters grated cotija cheese; 355 milliliters white arepa flour (precooked cornmeal); 1 to 1 whole habanero, seeded and finely diced; 1 Tbsp honey; 1 teaspoon honey; 2 teaspoons kosher salt; 8 servings Kosher salt; 1 Tbsp freshly squeezed lemon juice; 1 lobster, about 1 1/4 pounds; 591 milliliters milk; 2 whole octopus, about 6 pounds each, webbing cut between the tentacles; 4 Spanish onions, roughly chopped; 2 liters red wine vinegar; 1 teaspoon smoked paprika; 1 Handful thyme sprigs; 59 milliliters 1/2 stick unsalted butter, cut into pieces; 4 yellow bell peppers, roasted and peeled

The recipe Arepas with Octopus and Lobster Salad can be made in around 3 hours. This recipe serves 8. Watching your figure? This pescatarian recipe has 461 calories, 11g of protein, and 25g of fat per serving. It works well as a side dish. A mixture of honey, arepa flour, octopus, and a handful of other ingredients are all it takes to make this recipe so flavorful. Arepas with Octopus and Lobster Salad, Venezuelan-style Arepas with Pulled Pork (Arepas Rumberas), and Venezuelan-style Arepas with Pulled Pork (Arepas Rumberas) are very similar to this recipe.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Red Wine Vinegar

Peppercorns

Carrot

Celery

Onion

Thyme

Water

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Water

Lobster

Octopus

Paprika

Peppers

Pepper

Honey

Salt

Equipment you will use

Blender

Bowl

Pot

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.

Ingredients you will need

Octopus

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.

Ingredients you will need

Lobster

Octopus

Pepper

Add the cilantro and habanero and toss again just to combine.

Ingredients you will need

Cilantro

To make the arepas: Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Combine arepa flour, salt, pepper and cotija in a large bowl.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the hot milk and honey and stir until combined.

Ingredients you will need

Honey

Milk

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).

Ingredients you will need

Dough

Milk

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.

Ingredients you will need

Cooking Oil