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Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Authentic Mexican seafood caldo with shrimp and octopus, perfect for seafood aficionados. Enjoy with tortillas or tostadas.
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
  • 0.5 cup crushed dry pasilla chile peppers
  • 0.5 cup chopped onion, or to taste
  • 1 cup diced tomato
  • 1.5 pounds large shrimp in shells
  • 1 cup fresh corn kernels
Instructions:
  • In a large soup pot, bring water to a boil over medium-high heat. Add octopus and boil for 20 minutes.
  • As octopus boils, warm oil in a skillet over medium-high heat. Sauté carrots, celery, potatoes, and pasilla pepper for 15 minutes. Lastly, add onion and tomato, ensuring ingredients remain slightly crisp.
  • After boiling the octopus for 20 minutes, introduce shrimp in their shells to the pot and cook for an additional 5 minutes. Add the vegetables from the skillet and season with salt to taste. If using corn, add it in with the shrimp. Let everything simmer together for another 15 minutes.

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