Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

This is a caldo, or a soup made with shrimp and octopus. This dish is for all Mexican food and seafood lovers and can be eaten with tortillas or tostadas.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 269 Calories

Ingredients

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

Recipe Instructions

Step 1

Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.

Step 2

While 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 onion and tomato at the very end. The ingredients do not need to be fully cooked.

Step 3

When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.