Ingredients with Measurements:
- 2 pounds octopus, cleaned and cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 1 can (14.5 ounces) diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the octopus, shrimp, scallops, diced tomatoes, onion, garlic, jalapeno pepper, cumin, paprika, salt, and black pepper.
2. Cover and cook on low for 4-6 hours, or until the seafood is tender and cooked through.
3. Stir in the cilantro and lime juice.
4. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 4-6 hours
Temperature:
- Low heat setting on the slow cooker
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Squid can be used instead of octopus
- Bay scallops can be used instead of sea scallops
- Diced tomatoes with green chilies can be used instead of plain diced tomatoes
- Red pepper flakes can be used instead of jalapeno pepper
Variations:
- Add diced potatoes or sweet potatoes for a heartier dish
- Use different seafood such as mussels or clams
- Add a can of black beans for extra protein and fiber
Tips and tricks:
- Make sure to clean the octopus thoroughly before cooking
- Do not overcook the seafood or it will become tough
- Serve with crusty bread to soak up the flavorful broth
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a garnish of fresh cilantro
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Crusty bread
- Rice or quinoa
Troubleshooting advice:
- If the seafood is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Pulpo a la Campechana is a traditional seafood dish from the Mexican state of Campeche.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve as a main dish for dinner or as an appetizer for a party
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Region: Mexican