Ingredients with Measurements:
- 1 lb octopus, cleaned and cut into small pieces
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 jalapeño, chopped
- 1 cup clam juice
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cilantro, chopped
Special Equipment Needed:
- Instant Pot
Step-by-Step Instructions:
1. Turn on the Instant Pot and select the sauté function. Add the olive oil and sauté the onion, garlic, and jalapeño until the onion is translucent.
2. Add the tomatoes, clam juice, lime juice, salt, and black pepper. Stir well.
3. Add the octopus, shrimp, and scallops to the Instant Pot. Stir well to coat the seafood with the sauce.
4. Close the Instant Pot lid and select the manual function. Set the timer for 10 minutes.
5. Once the timer goes off, let the pressure release naturally for 5 minutes, then use the quick release function to release any remaining pressure.
6. Open the Instant Pot lid and stir in the cilantro.
7. Serve the Instant Pot Pulpo a la Campechana hot with your choice of garnishes and side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Temperature:
Manual function on the Instant Pot
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 10g
Protein: 45g
Sodium: 950mg
Substitutions for ingredients:
- You can substitute the octopus with squid or cuttlefish.
- If you don't have clam juice, you can use fish stock or chicken broth.
- You can use any type of mild chili pepper instead of jalapeño.
Variations:
- You can add diced avocado to the Instant Pot Pulpo a la Campechana before serving.
- You can add diced mango or pineapple to the sauce for a sweet and tangy flavor.
- You can add diced cucumber or celery for extra crunch.
Tips and Tricks:
- Make sure to clean the octopus thoroughly before cooking.
- Don't overcook the seafood, or it will become rubbery.
- Serve the Instant Pot Pulpo a la Campechana with tortilla chips or crusty bread for dipping.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Instant Pot Pulpo a la Campechana in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Instant Pot Pulpo a la Campechana in a large bowl or on a platter with your choice of garnishes.
Garnishes:
- Chopped cilantro
- Diced avocado
- Lime wedges
- Sliced jalapeño
- Crusty bread or tortilla chips
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a light beer, such as a Mexican lager.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting Advice:
- If the seafood is tough, it may have been overcooked. Try reducing the cooking time by a few minutes next time.
Food Safety Advice:
- Make sure to clean the seafood thoroughly before cooking.
- Always follow the instructions for your Instant Pot to ensure safe cooking.
Food History:
Pulpo a la Campechana is a traditional seafood dish from the state of Campeche in Mexico. It is typically made with octopus, shrimp, and scallops in a tomato-based sauce.
Flavor Profiles:
This dish is savory and slightly spicy, with a tangy and slightly sweet flavor from the lime juice and tomatoes.
Serving Suggestions:
Serve the Instant Pot Pulpo a la Campechana as a main course or as an appetizer for a party or gathering.
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Region: Mexican