The sicilian octopuses (purpiceddi murati in Sicilian dialect) is a fantastic sea recipe with many meanings. Patience, surprise and goodness are its main ingredients.

In Sicilian dialect the octopuses of this recipe are defined as murati, which literally means “closed in a wall”, because the lid of the pot in which the octopuses are placed must never be removed during cooking. In addition, the pot must be of terracotta and large in size, as the octopuses release a huge amount of broth.

Sicilian octopus are called “maiolini”. These are brown rock octopuses, which in each tentacle have two rows of parallel suction cups.


  • 1 kg of octopuses
  • 1 big onion
  • Evo oil
  • Parsley
  • 400 g of fresh peeled tomatoes
  • 1 glass of white wine
  • Salt
  • Pepper


Clean the octopuses thoroughly, removing eyes and beak. Slice the onion and cook it with extra virgin olive oil, adding a glass of white wine and letting it evaporate. Then, pour the peeled tomato into pieces, the parsley and salt and pepper.

As soon as it has reached boiling point, add the octopuses and close the lid, keeping the flame high. When it is boiling, open the lid and stir, then cover definitively and cook over medium low heat for about 15 minutes, without ever opening.

The resulting soup produces a fabulous and rich broth, which will also give the possibility to use some of the sauce to dress a nice spaghetti: after cooking spaghetti, drain them two minutes before time and finish cooking them in soup.