2 quarts red wine vinegar
4 Spanish onions, roughly chopped
4 carrots, roughly chopped
1 head celery, roughly chopped
3 tablespoons black peppercorns
2 whole octopus, about 6 pounds each, webbing cut between the tentacles
Handful thyme sprigs
1 lobster, about 1 1/4 pounds
4 yellow bell peppers, roasted and peeled
1 tablespoon freshly squeezed lemon juice
1 teaspoon smoked paprika
1 to 2 teaspoons honey
Freshly ground black pepper
1/2 cup coarsely chopped cilantro leaves
1/2 to 1 whole habanero, seeded and finely diced
2 1/2 cups milk
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 cups white arepa flour (precooked cornmeal)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated cotija cheese
1 tablespoon honey
Vegetable or canola oil, for cooking
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