A few months ago we introduced our first octopus recipe and I am not joking when I say it is incredible. I think for a while it was ranked #1 on our site as our favorite recipe of all time. However, we have been cooking a lot less with me finishing up grad school and Nathan's work picking up so much. So recently, while we have not been cooking in volume, we have been cooking much fancier stuff.
Well, this recipe was made a few months ago at the end of the summer. We wanted a lighter dinner with the message of a final farewell to the end of summer. Well, this was the result. A slightly sweet but very savory grilled octopus and peach salad with wilted arugula. It has enough sweetness to keep it fresh but the char on the peaches and the octopus really make the pepperiness of the arugula sing.
If you are unfamiliar with how to prepare the octopus, check out our post Charred Octopus Salad to see how we prep the octopus.
When the octopus is finished (about 60-75 minutes based on size) set is aside and cut its tentacles into individual pieces. Place the octopus on a hot skillet on high heat, or on the BBQ, and char for about 5 minutes until they get nice and carbonized.
Take the octopus while it is very hot and toss it in a bowl containing all of your arugula. This will wilt the arugula slightly and bring out its great flavor. Make sure to toss the bowl occasionally to get all the arugula to wilt.
Brush olive oil onto each side of each slice of peach and then in the same hot skillet, place your sliced peaches and grill for about 2 minutes on each side or until they grill nicely.
Remove from the skillet and place in the bowl with the arugula and octopus. Drizzle on your balsamic and add fresh cracked pepper. Toss all of the ingredients to mix them thoroughly, and plate immediately. Enjoy!