Pulpo A La Veracruzana

• 2 pounds fresh octopus
• 2 quarts cold water
• 1 bottle white wine
• 12 sprigs fresh basil
• 1 tablespoon cumin
• 10 black peppercorns
• 12 large cloves garlic
• 3 Roma tomatoes, quartered
• 12 slices red pepper
• 2 red onions, cut into sixths
• 1/2 cup olive oil
• lime juice
• 6 beefsteak tomatoes, diced
• 1/4 cup capers
• 3 red chili peppers, sliced
• 1/2 cup cilantro, finely chopped
• 1/2 cup raisins
• 1/2 cup slivered almonds
• 1/2 cup black olives, pitted

1. Rinse the octopus well and drain. Place the octopus,rncold water, wine, basil, cumin, and blackrnpepper in a pot and simmer until octopus isrntender. Set aside, and allow to cool in its ownrnjuices.
2. When somewhat cool, cut into 1" piecesrnand assemble on bamboo skewers with a clovernof garlic, a chunk of tomato, a slice of red pepper,rnand a piece of red onion. (If the skewers arernlong, use more than one piece of each of the ingredients.)rnBaste with olive oil.
3. Cook on an open grill, allowing 5-7 minutesrnfor each side.
4. Squeeze a bit of lime juice overrnthe contents of each skewer, then remove thernskewer. Place on a bed of diced beefsteak tomatoesrnmixed with the capers, chili peppers, cilantro,rnraisins, slivered almonds, and olives.

fresh octopus, cold water, white wine, basil, cumin, black, garlic, tomatoes, red pepper, red onions, olive oil, lime juice, beefsteak tomatoes, capers, red chili peppers, cilantro, raisins, almonds, black olives

Taken from food52.com/recipes/11630-pulpo-a-la-veracruzana (may not work)