Name: Charred Octopus with Peach, Arugula and Aged Balsamic
Yield: Serves 4
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

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Charred Octopus with Peach, Arugula and Aged BalsamicAngie Mosier

Learning to cook octopus properly is important because it can become a bit rubbery if not prepared correctly. This recipe teaches a great technique. The richness of the aged balsamic vinegar, the brightness of the peach, and the peppery bite of arugula come together in a harmonious way that celebrates all of the flavors, especially the octopus.

Recipe notes

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