Sliced Parsley Octopus Recipe

Prepare octopus

If your octopus is whole, ensure it is cooked and tender (simmered or pressure-cooked previously). Pat the cooked octopus dry with paper towels. Using a sharp knife, thinly slice the tentacles crosswise into 1/8–1/4 inch slices so the pieces are bite-sized and nearly ribbon-like.

Mince garlic and parsley

Finely mince the garlic clove. Finely chop the flat-leaf parsley leaves until you have about 1/2 cup loosely packed chopped parsley. Reserve a tablespoon of parsley for garnish if desired.

Make the dressing

In a medium bowl, combine 3 tbsp fresh lemon juice, 4 tbsp extra-virgin olive oil, 1 tsp fennel oil, minced garlic, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Whisk until emulsified. Taste and adjust salt or lemon as desired.

Marinate octopus

Add the sliced octopus to the dressing and toss gently to coat. Fold in the chopped parsley so it is evenly distributed. Let the octopus sit in the dressing at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes for a cooler, slightly firmer result).

Prepare fennel and celery

Trim and quarter the fennel bulb, remove the core, then use a mandoline or sharp knife to shave the fennel into very thin slices (aim for paper-thin). Thinly slice the celery on the diagonal into similar thin pieces. Collect any tender celery leaves and chop them coarsely.

Dress vegetables and olives

Place the shaved fennel, sliced celery, and 1/2 cup pitted Castelvetrano olives in a bowl. Drizzle with 1 tbsp extra-virgin olive oil and, if using, 1 tsp lemon zest. Toss gently to combine and season lightly with a pinch of salt and a grind of black pepper.

Combine and finish

Arrange the marinated octopus on a serving platter or divide among plates. Scatter the dressed shaved fennel, celery, and olives over and around the octopus so components are mixed but octopus remains visible. Spoon any remaining dressing from the octopus bowl over the composed dish. Taste and adjust seasoning with more lemon juice or salt if needed.

Garnish and serve

Finish with the reserved chopped parsley sprinkled over the plate and a final light drizzle of fennel oil (about 1/4–1/2 tsp) if desired. Serve immediately as a chilled or room-temperature starter paired with crusty bread.