Octopus with Black Bean-Pear Sauce

• 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 jalapeno
• 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

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

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Taken from www.foodandwine.com/recipes/octopus-black-bean-pear-sauce (may not work)