Charred Octopus With Peach, Arugula And Aged Balsamic
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
40
Spice
37
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water
2
Season the water with salt and boil for 5 minutes to allow the flavors to infuse
3
Add the octopus and reduce the heat to medium-low
4
Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife
5
Cool the octopus in the braising liquid at room temperature until cool enough to handle
6
Remove the octopus from the braising liquid and drain well
7
Heat a cast-iron skillet or a flat griddle over high heat until it is very hot
8
Season the octopus with olive oil, salt and pepper
9
Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes
10
Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices
11
Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach
12
Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice
13
Serve immediately
14
Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water
15
Season the water with salt and boil for 5 minutes to allow the flavors to infuse
16
Add the octopus and reduce the heat to medium-low
17
Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife
18
Cool the octopus in the braising liquid at room temperature until cool enough to handle
19
Remove the octopus from the braising liquid and drain well
20
Heat a cast-iron skillet or a flat griddle over high heat until it is very hot
21
Season the octopus with olive oil, salt and pepper
22
Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes
23
Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices
24
Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach
25
Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice
26
Serve immediately