• 1/2 

  small onion, sliced

  see savings

  
• 6 

  garlic cloves, halved

  see savings

  
• 2 

  parsley sprigs

  see savings

  
• 1  2-ounce

  piece of prosciutto

  see savings

  
• 1  teaspoon

  salt

  see savings

  
• 4 

  octopus tentacles (about 2 pounds total)

  see savings

  

• 1/4  cup

  vegetable oil

  see savings

  
• 2  teaspoons

  Chinese fermented black beans, rinsed

  see savings

  
• 1  teaspoon

  minced garlic

  see savings

  
• 1  teaspoon

  minced fresh ginger

  see savings

  
• 1 

  small shallot, minced

  see savings

  
• 1  tablespoon

  finely diced red bell pepper

  see savings

  
• 1  tablespoon

  finely diced jalapeno

  see savings

  
• 1/2 

  small Bartlett pear, peeled and cut into 1/4-inch dice

  see savings

  
• 1  tablespoon

  fresh lemon juice

  see savings

  
• 1  tablespoon

  minced chives

  see savings

  

• 1  tablespoon

  white or blond miso

  see savings

  
• 2  tablespoons

  balsamic vinegar

  see savings

  
• 2  tablespoons

  vegetable oil

  see savings

  
• 1  teaspoon

  squid ink (optional)

  see savings

  
•  

  Salt and freshly ground pepper

  see savings

  

• 2  tablespoons

  extra-virgin olive oil

  see savings

  
• 2  teaspoons

  hot paprika

  see savings

  
•  

  Salt

  see savings

  
• 1  tablespoon

  vegetable oil

  see savings

  
• 16 

  baby arugula leaves

  see savings

  
• 1 

  small Bartlett pear, cut into very thin wedges

  see savings

  

1.

PREPARE THE OCTOPUS: 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.

2.

MEANWHILE, MAKE THE BLACK BEAN/PEAR SAUCE: 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 jalapeno 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.

3.

MAKE THE MISO VINAIGRETTE: In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink, and 2 tablespoons of water. Season with salt and pepper.

4.

INISH THE DISH: 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.

5.

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.