Anthos Smoked Octopus - Wines of Greece

Ingredients

• 1 lg. whole Greek, Spanish, or Portuguese octopus
• 1 onion
• 1 Fennel
• 1c ouzo
• 1c white wine
• 2 bulbs fennel (1 minced)
• 4 T Greek oregano
• ¼ C Greek sheep’s milk yogurt
• 1T celery leaves
• 4 chantarelle mushrooms
• 1T red pickled onions
• 6 thinly sliced lemon wheels (paper thin)
• 1 T fennel pollen
• Extra Virgin Olive Oil (as needed)
• 2 T red wine vinegar