It is called "walled" because the lid of the pot in which the octopus is placed must never be removed during cooking. Furthermore, the pot to be used must preferably be made of terracotta and large , given that the octopuses release an unthinkable quantity of broth.
The walled octopuses are the "maiolini", brown rock octopuses which have two rows of parallel suckers in each tentacle.
Ingredients
- 1 kg of octopus
- 1 large onion
- Extra virgin olive oil
- Parsley
- 400 g of fresh peeled tomatoes
- 1 glass of white wine
- salt
- Pepper
Preparation
Clean the octopus well by removing the eyes and beak. Slice the onion and brown it with extra virgin olive oil , adding a glass of white wine and letting everything evaporate. Then, pour in the peeled tomato pieces, the parsley and salt and pepper to taste
As soon as it reaches the boil, add the octopus and close the lid , keeping the heat high. When you hear the noise that it is boiling, open the lid and stir, then cover it permanently and cook over medium-low heat for about 15 minutes , without ever opening.
The resulting soup produces a fabulous and abundant broth, which will also give you the opportunity to use part of the sauce to season a nice spaghetti : after cooking the spaghetti, drain them two minutes ahead of time and finish cooking them in the soup. 
