Arepas with Octopus and Lobster Salad

Arepas with Octopus and Lobster Salad
24 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
Nutrition
974
49% daily value
8 servings
                                       
                                           
     

Fat

34% 22

Saturated

51% 10

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

20% 61

Carbs (net)

- 55

Fiber

23% 6

Sugars

- 12

Sugars, added

- 3

Protein

249% 125

Cholesterol

153% 458

Sodium

107% 2560

Calcium

74% 744

Magnesium

70% 292

Potassium

69% 3251

Iron

215% 39

Zinc

142% 16

Phosphorus

240% 1681

Vitamin A

80% 718

Vitamin C

240% 216

Thiamin (B1)

31% 0

Riboflavin (B2)

47% 1

Niacin (B3)

108% 17

Vitamin B6

222% 3

Folate equivalent (total)

45% 180

Folate (food)

- 180

Folic acid

- 0

Vitamin B12

5739% 138

Vitamin D

8% 1

Vitamin E

63% 10

Vitamin K

21% 25

Sugar alcohols

- 0

Water

- 948
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