3 lbs. of Octopus (large)
7 oz. of extra virgin olive oil
4 teeth of garlic (large)
2 lbs of new potatoes or small roasting potatoes
2 onions
cilantro
black olives
fish, garlic, onion, greens, vegetables, shellfish

1 pound of cooked shrimp (no tail)
3/4 cup of chopped tomato
1 cup of ketchup
1/2 cup tomato juice
1/4 cup chopped white onion
1 chopped green onion
1/4 cup chopped cilantro leaves
1 teaspoon of Worchester sauce
1 tablespoon of olive oil
1 tablespoon of pickled jalapeno peppers (can or jar)
1 tablespoon of the juice of the jalapeno peppers (can or jar)
1 avocado (chopped in squares)
1 chopped jalapeno
1 to 2 limes
onion, tomato, shellfish

• 2 medium bonito potatoes (may substitute yucca root, sweet potatoes or other potatoes/tubers)
• 1/2 lb. carrots
• 1 ripe mango
• About 10 - 12 whole, fresh okra
• 4 cloves garlic
• 1/2 Vidalia onion, or similar onion
• 1 hunk of ginger, a bit bigger than a man's thumb
• 2 hot peppers of your choice (I use dried arbol chilies, jalapeños or Serrano would be fine as well)
• 2 TBS extra virgin olive oil
• 2 cans coconut water
• 1 coconut
• 8 whole cloves
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 1 tbsp ground black pepper
• 1/8 tsp salt
• 1/2 lb. boneless salmon fillet (skin optional, although I prefer it)
• 1/2 lb. peeled, deveined shrimp (51/60 count is fine)
• 1/2 lb. sea scallops
• 1 - 2 cups rice (uncooked, I prefer Jasmine rice for this dish), based on your preference of how much rice to serve with the food

Feel free to use your own preferred mixture of seafood!
fish, garlic, ginger, onion, rice, mango, pepper, vegetables, shellfish