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Five
decades

Conserving
the future
Chef
María
Grubb
Gallo Negro
Recipe
Octopus & shrimp in escabeche

Included with your reservation:
Escabeche

Farm:
Frutos del Guacabo

Vegan alternative:
Yes

Bio

María Mercedes Grubb graduated from the culinary school at the French Culinary Institute in New York City where she received the prestigious Outstanding Service Award. In 2013, María and her brother opened Gallo Negro in Santurce. In 2019, Chef María Mercedes became the first woman in the Puerto Rican culinary industry to be nominated for the James Beard Foundation Best Chef Award. She was also chosen by Food & Wine Magazine as one of the best chefs leading the Puerto Rican culinary renaissance.

Octopus & Shrimp in escabeche

Ingredients

Court Bouillon:
1 cup white wine
2 tbs black peppercorns
5 garlic cloves
1 lemon cut in half
2 bay leaves
½ bunch cilantro stems
1 qt. water
Salt to taste

1 lbs peeled shrimp 16/20 or 11/15 size
2 Spanish octopus tentacles, season with salt and olive oil, grill or sear them in a pan. Cut in round ½ inch bite size.

Escabeche (included in box – you do not need to buy ingredients):
Greek vin:
½ red wine vinegar
½ olive oil
1 tsp oregano
1 tsp of garlic puree, S&P
1 red cubanelle or bell pepper
½ cup aji

Finish:
½ small red onion, sliced thin
½ cucumber, sliced thin
¼ c Italian Parsley, chopped
1 Tbs chopped sage
Good Olive Oil to Taste

Served with Tostones and a few cilantro leaves

* For a vegan alternative: use tubers instead of octopus and shrimp.

Process

Before the event: cut and slice your vegetables and be ready to have your water boiling just before our cooking session 

In a pot, squeeze a lemon into the quart of water, add it along with the rest of the Court Bouillon ingredients and bring them all up to a boil. Add shrimp and cook about 2 minutes or until they turn pink. Transfer to a baking tray and cover with foil. When it cools down, pick shrimp and move to the fridge. Remove the tail if desired.

Slice onions and cucumbers thin, preferably with a mandolin.

In a large bowl, add escabeche, onion, shrimp, and octopus, toss until nicely coated. Add herbs. Adjust salt and pepper and if needed add good quality olive oil.

In a cold glass (stemless glassworks), add a bed of cucumber. Top with octopus and shrimp escabeche. Garnish with cilantro leaves and serve with tostones.

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Diana Betancourt
Individual Reservations
787.636.3037

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