Charred Octopus with Peach, Rocket and Aged Balsamic

Ingredients for Charred Octopus with Peach, Rocket and Aged Balsamic

• 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

• 30g piece prosciutto

• 2 fresh Italian parsley sprigs

• 3 garlic cloves, cut in half

• 1/2 teaspoons cayenne pepper

• 1925ml water, approx.

• 900g octopus, head removed and tentacles separated

• 2 colheres de sopa de azeite de oliva

• -fine sea salt and freshly ground black pepper

• 1/2 cup baby rocket

• 1 peach, halved, pitted, and thinly sliced

• 60ml aged (at least 8 years) balsamic vinegar

• 1 lemon, cut in half

Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 1925ml water. Season the water with salt and boil for 5 minutes to allow the flavours to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.

Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.

Place the octopus slices in the centre of 4 plates and garnish with rocket and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.

Aviso Legal

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