Octopus Cooked in Wine with Wild Fennel

Name: Octopus Cooked in Wine with Wild Fennel
Ingredients: 1 medium octopus, about 2 1/2 lbs.; 1 cup extra-virgin olive oil; 1 1⁄2 cups Cretan red wine, or other dry red wine; 8 oz. wild fennel, cut into 2'' pieces (or substitute 1 large bulb regular fennel, trimmed and coarsely sliced, along with some of its tender green fronds); 1 tsp. toasted ground fennel seeds; 1 small bunch coarsely chopped fresh dill; 8 oz. cracked green olives, or other small whole green olives

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If you can't find fresh octopus, frozen octopus works perfectly well for this dish. Some cooks even prefer it, because freezing tenderizes it.

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Ingredients

1 medium octopus, about 2 1/2 lbs.
1 cup extra-virgin olive oil
1 1⁄2 cups Cretan red wine, or other dry red wine
8 oz. wild fennel, cut into 2'' pieces (or substitute 1 large bulb regular fennel, trimmed and coarsely sliced, along with some of its tender green fronds)
1 tsp. toasted ground fennel seeds
1 small bunch coarsely chopped fresh dill
8 oz. cracked green olives, or other small whole green olives