recipe 
yields
8 Servings
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
Ingredients
steps
- 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.
Date Published: 12.23.12
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- from the Zorza Family Recipe Files, Charleston, SC
