Octopus with Black Bean-Pear Sauce

• Gluten free

• Meat

  • 1 2-ounce piece Prosciutto

• Seafood

  • 4 Octopus tentacles
  • 1 tsp Squid ink

• Produce

  • 16 Baby arugula, leaves
  • 1/2 Bartlett pear, small
  • 1 Bartlett pear, small wedges very thin
  • 2 tsp Chinese fermented black beans
  • 1 tbsp Chives
  • 1 tsp Garlic
  • 6 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 tbsp Jalapeno
  • 1/2 Onion, small
  • 2 Parsley, Sprigs
  • 1 tbsp Red bell pepper
  • 1 Shallot, small

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice, fresh
  • 1 tbsp White or blond miso

• Baking & Spices

  • 2 tsp Paprika, hot
  • 1 tsp Salt
  • 1 Salt
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 7/16 cup Vegetable oil

Found on foodandwine.com

Description

Ingredients

• 1/2 small onion, sliced
• 6 garlic cloves, halved
• 2 parsley sprigs
• One 2-ounce piece of prosciutto
• 1 teaspoon salt
• 4 octopus tentacles (about 2 pounds total)
• 1/4 cup vegetable oil
• 2 teaspoons Chinese fermented black beans, rinsed (see Note)
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 small shallot, minced
• 1 tablespoon finely diced red bell pepper
• 1 tablespoon finely diced jalapeño
• 1/2 small Bartlett pear, peeled and cut into 1/4-inch dice
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced chives
• 1 tablespoon white or blond miso
• 2 tablespoons balsamic vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon squid ink (optional)
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons hot paprika
• Salt
• 1 tablespoon vegetable oil
• 16 baby arugula leaves
• 1 small Bartlett pear, cut into very thin wedges

Directions

• In a large, deep skillet, combine 2 quarts of water with the onion, garlic, parsley, prosciutto and salt. Cover, bring to a boil and simmer over moderate heat for 5 minutes. Add the octopus to the broth, cover partially and simmer over low heat until tender, about 1 hour; drain and pat dry. In a small skillet, heat the vegetable oil. Add the black beans and cook over moderate heat for 2 minutes. Add the garlic, ginger and shallot and cook until softened, about 4 minutes. Add the red bell pepper and jalapeño and cook until starting to soften, about 2 minutes. Stir in the pear and remove from the heat. Stir in the lemon juice and chives. In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink and 2 tablespoons of water. Season with salt and pepper. In a bowl, mix the olive oil with the paprika and rub it all over the cooked octopus; season with salt. In a skillet, heat the vegetable oil until shimmering. Add the octopus and cook over high heat until browned all over, about 6 minutes. Transfer the octopus to a carving board and slice it crosswise 1/3 inch thick. Spread the vinaigrette on 4 plates and top with the octopus. Spoon the black bean–pear sauce over the octopus. Garnish with the arugula and pear wedges and serve.