Charred Octopus With Peach, Arugula And Aged Balsamic

4 faves
More from this source


Add a comment


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

You might also like

Charred Octopus With Peach, Arugula & Aged Bals...
Glutton for Life
Charred Octopus Salad Recipe
Food Republic
Charred Octopus With Kimchi, Pig Skin, Tobiko A...
Great British Chefs
Baby Octopus In Tomato Sauce
No Recipes
Fried Octopus
Nourished Kitchen
Grilled Octopus With Gigante Beans And Oregano
Octopus Salad (Ensalada De Pulpo)
Simply Recipes
Mediterranean Octopus Salad
Octopus Sushi (Cooked Sushi Recipe)
Pham Fatale
Grilled Octopus Bruschetta
A Spicy Perspective