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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 40-60 minutes, or until tender. Remove from water and let cool.
- 2
Cook the Fregula
In a separate pot, cook the fregula according to package instructions, typically around 10-12 minutes until al dente. Drain and set aside.
- 3
Prepare the Vegetables
Slice the fennel bulb thinly and chop the radicchio into bite-sized pieces. Zest the lemon and then juice it, reserving both.
- 4
Combine Ingredients
In a large bowl, combine the cooked fregula, sliced fennel, and chopped radicchio. Drizzle with olive oil and lemon juice, and season with salt and black pepper to taste.
- 5
Finish the Octopus
Cut the cooled octopus into bite-sized pieces and add it to the fregula salad. Toss gently to combine all ingredients.
- 6
Serve
Garnish with lemon zest and chopped fresh parsley. Serve immediately and enjoy!
