For a richer broth, consider using shrimp shells to make a quick seafood stock before starting the soup. This adds a deeper layer of flavor. Adjust the amount of pasilla chile peppers to your desired spice level. Remove the seeds for a milder heat. Serve hot with warm corn tortillas, lime wedges, chopped cilantro, and a drizzle of your favorite hot sauce for a truly authentic experience.
Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)
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PREP TIME35 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS83
Dive into the depths of flavor with this vibrant Caldo de Camaron y Pulpo. Tender octopus and succulent shrimp swim in a rich, spiced broth, creating a taste of the Mexican coast that's both comforting and exhilarating. Perfect with warm tortillas or crispy tostadas for a truly immersive culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol184 mg
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Fiber3 g
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Protein36 g
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Saturated Fat1 g
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Sodium462 mg
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Sugar3 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large soup pot, bring the water to a rolling boil over medium-high heat. Add the octopus and continue to boil for 20 minutes, allowing it to tenderize. (Time: 20 minutes)
02
StepWhile the octopus is simmering, heat the vegetable oil in a skillet over medium-high heat. Add the diced carrots, celery, potatoes, and crushed pasilla chile peppers. Fry for 15 minutes, then incorporate the chopped onion and diced tomato during the last few minutes of cooking. Aim for slightly softened vegetables; they don't need to be fully cooked through. (Time: 15 minutes)
03
StepOnce the octopus has boiled for 20 minutes, introduce the shrimp (still in their shells) to the pot. Let them simmer for an additional 5 minutes. Add the sautéed vegetables from the skillet, and season generously with salt to your preference. If using fresh corn kernels, add them now along with the shrimp. Allow everything to simmer together, melding the flavors, for a final 15 minutes. (Time: 20 minutes)
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Sage Gerlach
Mar 4, 2025I added a little bit of oregano and cumin to the soup, and it was delicious!
Winfield Buckridge
Feb 3, 2025This recipe is a keeper! I will definitely be making this again.
Kariane Schuster
Jan 28, 2025This soup is amazing! The octopus was so tender, and the broth was bursting with flavor.
Mittie Jacobi
Jan 9, 2025I couldn't find pasilla peppers, so I used ancho peppers instead, and it worked perfectly.
Fausto Casper
Aug 24, 2024I made this for a dinner party, and everyone raved about it!
Zula Schroedergulgowski
Aug 16, 2024My family loved this recipe! It's a great way to use up leftover shrimp.
Ben Mcdermott
Jul 21, 2024The instructions were easy to follow, and the soup turned out great!