| • | Cut white onion into pieces and chop the garlic.
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| • | Peel the tomatoes.
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| • | Clean the blanched octopus and cut down into pieces.
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| • | Mix fish stock and raisins.
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| • | Boil the mixture and cook until raisins turn golden in colour.
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| • | Keep it aside.
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| • | Heat the oil in pan.
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| • | Add chopped up onions and fry until translucent.
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| • | Mix garlic, tomatoes, table salt and pepper.
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| • | Cook for 2 minutes.
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| • | Keep the cooked mixture aside.
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| • | Saute reddish ball and yellowish black pepper in 4 batches by adding oil for each batch until crisp.
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| • | Keep them for cooling.
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| • | Mix it with the stock raisin mixture.
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| • | Now add tomato mixture.
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| • | Heat the oil again.
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| • | Add cleaned octopus pieces, table salt and pepper and saute for 2 minutes.
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| • | Now add cooked vegetables, chopped up cilantro, lime juice and salt.
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| • | Toss well for 5 minutes.
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| • | Octopus Veracruza is ready.
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