Serves: 4
Total Calories: 239

4 to 8 baby octopus, about 6 ounces each, or 1 large octopus, about 21/2 pounds
5 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
2 tablespoons coarsely chopped flat-leaf parsley
salt and freshly ground black pepper
1 medium fennel bulb
1 tablespoon freshly squeezed lemon juice, or to taste
2 or 3 navel oranges, peeled and sectioned
1 cup mild black olives, such as Gaeta

1 Check the base of the octopus to see if the hard, round beak has been removed. Squeeze it out if necessary. Bring a large saucepan of water to a boil. Add the octopus and simmer until tender when pierced with a knife, 30 to 60 minutes. Rinse and dry the octopus. Cut large octopus into 3-inch pieces.

2 In a bowl, combine the octopus with 3 tablespoons of the oil, the garlic, parsley, and a pinch of salt and pepper. Let marinate 1 hour up to overnight in the refrigerator

3 Slice off the base of the fennel and trim off any bruised spots. Remove the green stems, reserving the feathery green leaves, if any, for garnish. Cut the fennel into quarters lengthwise and trim away the core. Slice the quarters crosswise into very thin slices. You should have about 3 cups.

4 In a medium bowl, whisk the remaining 2 tablespoons of the oil, lemon juice, and salt to taste. Add the fennel, orange sections, olives, and fennel leaves, if available, and toss gently.

5 Place a barbecue grill rack or broiler pan about 4 inches from the heat. Preheat the grill or broiler. When ready, grill or broil the octopus, turning once, until browned and crisp, about 3 minutes per side.

6 Arrange the fennel salad on four plates and top with the octopus. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 239
Calories from Fat: 150

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