The best way to cook seafood is with olive oil poaching
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.5 lb octopus
.25 lb calamari tentacles
.5 shelled deveined shrimp
1 liter olive oil
Small green chili
Olive oil poached seafood tostada steps:
1. Fill a large pot with water and boil
2. In a small pot fill with 1 liter of olive oil
3. Add 1 clove and cilantro to the oil. Heat to 120f.
4. Prepare the octopus by cutting of tips of the tentacles and the head of the octopus
5. In a. large zip lock bag add the octopus, 3 lemon peels, cilantro, 1 tsp. salt, and couple cloves of garlic
6. Seal the bag and put it into the boiling water. Use a kitchen towel to weigh it down and place a lid on top.
7. Boil 1 hour or less if its smaller. It should be soft when done.
8. Grab the shrimp and calamari and add to oil (check and make sure its 120f) cook until the shrimp shells are turning red and the tails curl under. About 30-45 min
9. In small bowl add hot vinegar, cilantro leaves, and 1 sliced green chili pepper. Set to the side to pickle.
10. Start toasting your tostadas in oil on a cast iron pan. Set on paper towels to dry.
11. Chop your veg in thin slices (Radish, avocado, onion, and cucumber) add to a serving bowl.
12. Take the octopus out and slice thin. Slice calamari and shrimp. Add to a serving bowl.
13. Add the pickled chili
14. Squeeze the lemon over the top of all the ingredients and mix.
15. Serve on the toasted tostadas!
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