Boiled Octopus

("Polpo bollito" - "Purpu Vugghiutu")








  • 2 lb. polpo, defrosted, cleaned and washed
  • 1 lemon
  • 3 bay leaves












In a large pot, boil 3 gallons of water. Add lemon cut in half and bay leaves. Using a pot fork, immerge and reemerge each polpo three times and then, let it cook over a high flame.

When the water starts to boil again, cook it for 15 minutes shut off the flame and cover. Keep it in the hot water for an additional 15 minutes.
Taste for tenderness, if it is not done, keep it in the hot water for another 5 minutes.
Using a pot fork transfer polpo to a serving dish, cut it into pieces and serve " al naturale"- as is-, or offer salt and lemon wedges on the side.