Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Boiled Octopus: A Beloved Classic of Palermo's Street Food
Dive into the flavours of Palermo with this simple yet scrumptious boiled octopus recipe, bursting with Sicilian tradition and coastal charm.
📖 What is it
Dive into the flavours of Palermo with this simple yet scrumptious boiled octopus recipe, bursting with Sicilian tradition and coastal charm.
🛒 Ingredients
- ✓ 1 octopus weighing roughly 1.2kg
- ✓ Juice of 1 lemon
- ✓ Extra virgin olive oil, to taste
- ✓ Salt, to taste
- ✓ Freshly ground black pepper, to taste
📊 Nutritional Information
Boiled octopus, or purpu a stricasale in the Sicilian dialect, is one of Palermo’s quintessential street food delights. This humble dish hails from the island’s fishing villages, where local fishermen, known as purpari, would tenderise fresh octopus by gently beating it against the rocks before cooking it slowly in large pots. Served with a generous squeeze of fresh lemon juice, it captures the essence of the Mediterranean sea and the lively spirit of Palermo’s markets. Perfect for a warm summer’s day, it pairs beautifully with a glass of fine Sicilian wine.
👨🍳 Preparation
- 1
Bring a large pot of salted water to the boil.
- 2
Dip the octopus into the boiling water up to its head, then lift it out. Repeat this dipping three times to help tenderise the flesh.
- 3
Submerge the octopus fully and allow it to simmer gently for about 15 minutes.
- 4
Turn off the heat and leave the octopus to cool down slowly in the pot.
- 5
Once lukewarm, remove the octopus, chop the tentacles into pieces, open the head and discard any inedible parts.
- 6
Dress the pieces with a drizzle of olive oil, a squeeze of lemon juice and a grind of black pepper, then serve immediately.
💡 Tips and Variations
For a richer twist, stir some finely chopped parsley and garlic into the olive oil and lemon dressing. If you fancy a deeper flavour, let the octopus marinate in the dressing for a few hours before serving.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • Cooked octopus freezes well and can be kept for up to a month.
- • Warm gently in a pan with a drizzle of olive oil before serving.
🍷 Pairing
Serve this boiled octopus with a glass of Delia Nivolelli Grecanico, a fresh and fruity Sicilian white wine that perfectly complements the taste of the sea.
Give this simple yet soulful Sicilian recipe a go in your own kitchen — it’s a delightful taste of Palermo’s vibrant streets and seaside charm. Whether for a leisurely family lunch or a special gathering with friends, this boiled octopus is sure to charm and satisfy. Don’t forget to share the love and the leftovers!
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