Marinierter Tintenfisch mit Maispüree

Die süß-scharfe Marinade und das Maispüree als cremige Beilage runden den Geschmack des Tintenfisches perfekt ab.

Eingereicht von: Paulina Abascal

Ergibt:

6 Portionen

Gesamtzeitbedarf:

4 Stunden

Drucken:

21 x 28

Schwierigkeitsgrad:

Für Fortgeschrittene

Wählen Sie Ihre Behältergröße:

Octopus

Bring a pot with 6 quarts (6.8 liters) of water to a boil. Add the onion, carrot, and celery, then the raw octopus. Boil the octopus for 20 to 30 minutes (the larger the octopus, the longer the cook time.) Turn the heat off and allow the octopus to sit in the water for about one hour, or until extremely tender.
Remove from the water, and cut the tentacles off. Set aside.

In the Vitamix container, add the garlic, onion, pineapple juice, peppers and salt for the marinade. Secure the lid.
Select Variable 1, start the machine, and slowly increase to its highest speed. Blend for 3 minutes. Pour the marinade into a bowl, and add the tentacles. Marinate for at least 1 hour.

For the mashed corn, place the corn, butter, cream, and milk into the Vitamix container in the order listed and secure the lid. Select Variable 1 or the Hot Soups program. Start the machine, slowly increase to its highest speed, and blend for 5 minutes and 45 seconds; or start the machine and allow the Hot Soups program to complete.
Once the octopus tentacles have marinated, heat a large frying pan over medium high heat then add the oil. Allow the oil to get hot, and then very carefully use tongs to place the tentacles into the pan. Cook for 2 to 3 minutes on each side, or until browned.
Serve with grilled pineapple slices, mashed corn, and sprinkle with cinnamon.