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.
- from the Zorza Family Recipe Files, Charleston, SC