Ingredients Seafood Shellfish Octopus Octopus with Black Bean-Pear Sauce 5.0 (1) 1 Review Le Bernardin chef Eric Ripert is an expert at weaving together unexpected ingredients, like this tender charred octopus with a sauce of salty fermented black beans and sweet pear. Finding a wine pairing for such a complex dish, however, is a challenge. "It needs a very aromatic wine, just to stand up to all the flavors," says wine director Aldo Sohm. By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on February 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 40 mins Total Time: 1 hrs 20 mins Yield: 4 Ingredients Octopus 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) Black Bean–Pear Sauce 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 Miso Vinaigrette 1 tablespoon white or blond miso 2 tablespoons balsamic vinegar 2 tablespoons vegetable oil 1 teaspoon squid ink (optional) Salt and freshly ground pepper To Finish 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. Suggested Pairing He suggests a spicy Gewürztraminer. For a red, he likes a fruit-forward wine with soft tannins. Try Sohm's pick—a Sonoma Zinfandel. Rate it Print