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yellow bell peppers mustard sweet spanish paprika cayenne pepper lemon extra-virgin olive oil kosher salt lobster cilantro milk unsalted butter white arepa kosher salt freshly ground black pepper cotija cheese honey canola oil avocado
Viewed: 6 - Published at: 9 years agoIngredients
- 2 yellow bell peppers, roasted (see Notes, page 22)
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet Spanish paprika
- 1/4 teaspoon cayenne pepper
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 ounces cooked octopus, coarsely chopped
- 8 ounces cooked lobster meat, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 2 1/2 cups whole milk
- 4 tablespoons (1/2 stick) 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
- Canola oil
- Avocado Crema (page 252)
Method
- To make the lobster-octopus salad, combine the bell peppers, mustard, paprika, cayenne, and lemon juice in a blender and blend until smooth.
- With the motor running, add the oil and blend until emulsified; season with salt and pepper.
- Put the octopus and lobster in a bowl, add the yellow pepper vinaigrette and the cilantro, and toss to combine; season with salt and pepper.
- Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- To make the arepas, preheat the oven to 350F.
- Bring the milk to a simmer in a small saucepan; then remove from the heat and stir in the butter.
- Combine the arepa flour, salt, pepper, and cheese in a large bowl.
- Add the hot milk and the honey, and stir until combined.
- Let the mixture stand until the milk is absorbed enough for a soft dough to form, 1 to 2 minutes; the dough will continue to stiffen.
- Form the dough into 12 balls, each about 2 inches in diameter, and flatten them between your palms into 3-inch patties, each about 1/3 inch thick.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat until the oil begins to shimmer.
- Fry 4 arepas at a time until light golden brown and just cooked through, 2 to 3 minutes per side, adding more oil as needed; transfer to a plate lined with paper towels.
- Transfer the arepas to a baking sheet, and bake in the oven until just heated through, about 5 minutes.
- Slice the arepas in half crosswise, spread the Avocado Crema on the bottom layer, and top with the lobster-octopus salad.
- Cover with the top layer.
