Octopus all’elbana

Octopus all’elbana

From Tuscan cuisine a poor man's dish that brings in all the flavor of the sea: here is octopus all'elbana

Octopus all'elbana made, that is, according to the traditional Elba Island recipe, gives us a simple fish main course, low in calories as it is seasoned only by its skin, and perfect for a family lunch or dinner. To prepare boiled octopus all'elbana you don't need who knows what ingredients, you just need a fresh octopus, good olive oil and chili pepper to taste: their quality ensures an exceptional result. The recipe calls for the shellfish to be plunged into boiling salted water three consecutive times before the final, that is, before cooking with oil and lemon. This ensures that the so-called granfie are curled. This is a poor dish, it is true, but rich in taste and in which to enjoy the unique flavor of the sea.




Second courses


4 people

Preparation time

1 h


Preliminary operation is to leave the fresh octopus overnight in the freezer. At the time of preparation, bring plenty of water to a boil and add salt. If you use it, add chili pepper as well.

At this point plunge the octopus into the boiling water, holding it by the head, 3 times before finally submerging it. Semi-cover the pot with a lid and cook it, depending on its size, between 25 and 30 minutes.

Turn off the flame, place the lid on and let the octopus rest in its water for 30 minutes. Take it out and cut it into small pieces, then serve it on a serving platter.

It can be enjoyed without dressing or, if you prefer, with a drizzle of extra virgin olive oil and some lemon juice. A side dish that goes well with such preparation is boiled potatoes, mashed with a potato masher and seasoned raw with oil and salt. Otherwise you can accompany it with a mixed salad for a light and nutritious dinner.


- 1 medium-sized octopus
- Salt
- Extra virgin olive oil
- Chili pepper (optional)