Octopus with Fennel and Celery

Photo by Ben WIlliams

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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
  1. Boil the octopus in salted water until tender.
  2. Roughly chop octopus and mix together with fennel and celery in mixing bowl.
  3. Drizzle mixture with oil, lemon juice, salt and pepper to taste. Garnish with the parsley and slices of lemon. Serve cold.
  • from the Zorza Family Recipe Files, Charleston, SC

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