Recipe for Elba style boiled octopus

The practice of beating the octopus with a mallet to tenderize its flesh is considered more of a ritual offering of very ancient origins than a true necessity. Due to its appearance, the octopus has always been regarded as the symbol of the ultimate sea monster, and so, by beating it with a stick, the battle against this mysterious force of nature was simulated.

Difficulty: easy
Cost: low
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 25 minutes and 20 minutes of resting
Pairing with Elban wines: Elba Vermentino D.O.C.

Ingredients

1 octopus of about 1 kg, 3 liters of water, salt, chili.

Preparation

Salt the water (three times the amount used for pasta), season it with chili, and bring it to a boil.

Dip the octopus three times with the help of a fork to curl the tentacles, then finally immerse it in the water, allowing it to cook for about half an hour (depending on its weight).

Once the heat is off, let the octopus rest in its own cooking water for about another twenty minutes.

If desired, you can cut it into pieces and season it with oil, lemon, salt, parsley, and garlic.

Curiosity: In Portoferraio, by tradition, the octopus was served with a fork, meaning the tentacles were pierced with a fork and eaten without adding any other seasoning.

Photo credit: Gabila Gerardi - Blog Panedolcealcioccolato