Charred Octopus with Peach, Arugula and Aged Balsamic

Ingredients

• 1 3?ounce piece prosciutto
• 2 fresh Italian parsley sprigs
• 3 garlic cloves
• ½ teaspoon cayenne pepper
• 8 cups water, approx.
• 2 tablespoons olive oil
• fine sea salt and freshly ground black pepper
• + 8 more ingredients
• • 2 pounds octopus
  • ½ small onion
  • 1 small celery stalk
  • ½ small carrot
  • ½ cup baby arugula
  • 1 peach
  • 4 tablespoons aged (at least 8 years) balsamic vinegar
  • 1 lemon

Combine 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 o...

View full recipe at Epicurious