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1
In a large, deep skillet, combine 2 quarts of water with the onion, garlic, parsley, prosciutto and salt.
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2
Cover, bring to a boil and simmer over moderate heat for 5 minutes.
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3
Add the octopus to the broth, cover partially and simmer over low heat until tender, about 1 hour; drain and pat dry.
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4
In a small skillet, heat the vegetable oil.
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5
Add the black beans and cook over moderate heat for 2 minutes.
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6
Add the garlic, ginger and shallot and cook until softened, about 4 minutes.
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7
Add the red bell pepper and jalapeno and cook until starting to soften, about 2 minutes.
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8
Stir in the pear and remove from the heat.
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9
Stir in the lemon juice and chives.
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10
In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink and 2 tablespoons of water.
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11
Season with salt and pepper.
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12
In a bowl, mix the olive oil with the paprika and rub it all over the cooked octopus; season with salt.
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13
In a skillet, heat the vegetable oil until shimmering.
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14
Add the octopus and cook over high heat until browned all over, about 6 minutes.
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15
Transfer the octopus to a carving board and slice it crosswise 1/3 inch thick.
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16
Spread the vinaigrette on 4 plates and top with the octopus.
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17
Spoon the black beanpear sauce over the octopus.
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18
Garnish with the arugula and pear wedges and serve.
