Polpo bollito is boiled octopus sold at Palermo's markets, from large pots at Ballarò and among the seafood of the Vucciria; it is one of the foods eaten at the Festino di Santa Rosalia.

Italian Wikipedia lists boiled octopus, 'u purpu, among the traditional foods of the Festino di Santa Rosalia, beside babbaluci, pasta con le sarde and sfincione. Palermoviva reports large pots of boiled octopus at Ballarò market, next to boiled potatoes, fresh ricotta and boiled artichokes, and a food guide recommends boiled octopus among the seafood of the Vucciria.

Where to eat Polpo bollito in Palermo

2 editor picks for Polpo bollito in Palermo, ranked by editorial score. All Palermo signature dishes · Polpo bollito across every city.

Book food experiences in Palermo

See all 886 food experiences in Palermo

More places to eat in Palermo

Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 63 hrIntermediate

Ingredients

  • 1 whole octopus, 1.5 to 2kg (cleaned and tenderised by your fishmonger; ask them to remove the beak)
  • 1 cork from a wine bottle (Sicilian home-belief tenderiser, not strictly necessary)
  • 2 bay leaves
  • 1 small onion, halved
  • 10 black peppercorns
  • 200ml dry white wine
  • 1 tbsp sea salt
  • To serve: 80ml extra-virgin olive oil; juice of 2 lemons; small bunch flat-leaf parsley, finely chopped; black pepper; flaky sea salt

Method

  1. Fill a large heavy pot with 4L water. Add bay leaves, onion halves, peppercorns, white wine and 1 tbsp salt. Drop in the cork (Sicilian tradition).
  2. Bring to a simmer.
  3. Hold the octopus by the head; dip the tentacles into the simmering water 3 times in quick succession. The tentacles curl tightly into the classic spiral; this is the Sicilian fishmonger trick.
  4. Lower the whole octopus into the pot. Reduce to the barest simmer.
  5. Cook 50 to 60 minutes; a skewer should slip through the thickest part with no resistance.
  6. Turn off the heat. Leave the octopus in the cooking water for 30 minutes; it continues to tenderise as it cools.
  7. Lift out. Cool to just-warm (the market-style is served warm, not chilled).
  8. Cut the tentacles away from the body. Slice each tentacle into 1cm coins on a wooden board with a long thin knife.
  9. Arrange the slices on a serving plate.
  10. Whisk olive oil, lemon juice, parsley, salt and pepper. Drizzle over the warm slices.
  11. Serve at room temperature with crusty bread.

Editor tip. The 30-minute rest in the cooking water is the Sicilian secret; the octopus tenderises as it cools in its own broth. Don't drain immediately.

Common allergens: Molluscs.