Charred Octopus with Peach, Arugula and Aged Balsamic
Charred Octopus with Peach, Arugula and Aged Balsamic is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.