Octopus with Fennel and Celery

Yields
8 Servings

from the Zorza Family Recipe Files, Charleston, SC

2 pounds fresh octopus

3 fennel roots, chopped

2 hearts of celery, chopped

½ cp olive oil

¼ cup fresh lemon juice

Salt and pepper to taste

chopped parsley, for garnish

slice lemon, for garnish

Boil the octopus in salted water until tender.
Roughly chop octopus and mix together with fennel and celery in mixing bowl.
Drizzle mixture with oil, lemon juice, salt and pepper to taste. Garnish with the parsley and slices of lemon. Serve cold.

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