The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Octopus with Fennel and Celery

Advertisement

Ingredients

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

Directions

  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.
Print Recipe