Prep 35m Cook 40m Additional - Ready In 1h 15m
Servings 8 servings Calories 269.3

This is a ‘Caldo’ or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.

Recipe Ingredients

  • 2 quarts water
  • 2 pounds octopus, cut into 1 inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • ½ cup crushed dry pasilla chile peppers
  • ½ cup chopped onion, or to taste
  • 1 cup diced tomato
  • 1 ½ pounds large shrimp in shells
  • 1 cup fresh corn kernels
  • salt to taste

Cooking Directions

  1. 1 Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  2. 2 While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
  3. 3 When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

Nutrition Facts

  • Calories 269.3
  • Carbohydrate 18.4 g
  • Cholesterol 183.9 mg
  • Fat 5.2 g
  • Fiber 3.2 g
  • Protein 36.4 g
  • Saturated Fat 0.9 g
  • Sodium 462.4 mg
  • Sugar 2.9 g

Reviews

  1. Maybe I did something wrong I followed the instructions though.It s like fishy water and the octopus is like trying to chew a pencil eraser. Won't try this again.
  2. If you don't like chewy octopus like me it is a lot better to boil the octopus on its own for at least an hour. You can taste it after an hour and if it is still chewy keep boiling it till it is tender. I scaled this recipe up to 12 servings and For - Read more ...
  3. I have made this recipe five times and it still is good. I added muscles squid and cutter fish. No matter how you make it this is a very good recipe. Thanks
  4. I had a pack of surimi, baby shrimp, squid, and octopus that I pulled out of the freezer to make this. This made a good base. I made a couple substitutions: 2 quarts low sodium chicken broth for the water, 1/4 cup green chiles for the pasilla chile peppers, For seasoning, I used flax oil, - Read more ...
  5. This was easy to make and it was really good! I added cilantro to the chopped veggies. I didn't have any pasilla peppers so I added a 8 oz can of tomatoe sauce EL Pato this has mexican seasonings with a kick. I like the soup to have a little color. I put the sauce - Read more ...
  6. I had a bag of mixed seafood and a bag of imitation crabmeat that I got on clearance at Target. I was looking for a recipe to use it and came across this one. Turned out wonderfully! I didn't have any celery so I used celery salt and used both fresh and stewed tomatoes. I - Read more ...
  7. Great taste and very flexible. I had a bag of frozen mixed seafood (shrimp octopus squid muscles etc.) and I wanted to do a nice soup with it. I used this recipe and it turned out very good. I would love to try it with fresh octopus. I have a large pot that is also - Read more ...
  8. I added Cilantro to the stock and it tasted even better! The soup base was good but needed a little pizzaz.
  9. Soup turned out great. I subbed the octopus for calamari. (octopus would of been great but the crowd I was serving was alittle timid).
  10. My husband and I love Octopus and shrimp. This receipe is great. Tried it with family and they loved it. It has a lot of flavor.
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