Charred Octopus With Peach, Arugula And Aged Balsam

Name: Charred Octopus With Peach, Arugula And Aged Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small onion, peeled and quartered; 1 small celery stalk, sliced on the bias; 1/2 small carrot, peeled and sliced on the bias; 1 3-ounce piece prosciutto; 2 fresh Italian parsley sprigs; 3 garlic cloves, cut in half; 1/2 teaspoon cayenne pepper; 8 cups water, approx.; 2 pounds octopus, head removed and tentacles separated; 2 tablespoons olive oil; -fine sea salt and freshly ground black pepper; 1/2 cup baby arugula; 1 peach, halved, pitted, and thinly sliced; 4 tablespoons aged (at least 8 years) balsamic vinegar; 1 lemon, cut in half

Servings: persons

1/2 small onion, peeled and quartered
1 small celery stalk, sliced on the bias
1/2 small carrot, peeled and sliced on the bias
1 3-ounce piece prosciutto
2 fresh Italian parsley sprigs
3 garlic cloves, cut in half
1/2 teaspoon cayenne pepper
8 cups water, approx.
2 pounds octopus, head removed and tentacles separated
2 tablespoons olive oil
-fine sea salt and freshly ground black pepper
1/2 cup baby arugula
1 peach, halved, pitted, and thinly sliced
4 tablespoons aged (at least 8 years) balsamic vinegar
1 lemon, cut in half

1
Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.
2
Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.
3
Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 small onion, peeled and quartered, 1 small celery stalk, sliced on the bias, 1/2 small carrot, peeled and sliced on the bias, 1 3-ounce piece prosciutto, and more.

Yes, Charred Octopus With Peach, Arugula And Aged Balsamic falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Octopus With Peach, Arugula And Aged Balsamic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions