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Charred Octopus With Peach, Arugula & Aged Balsamic

3 faves
Nutrition per serving    (USDA % daily values)
CAL
230
FAT
27%
CHOL
0%
SOD
13%

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Ingredients for 4 servings

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 balsamic vinegar

1 lemon, cut in half

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