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Charred Octopus With Peach, Arugula And Aged Balsamic

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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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