Octopus Alla Luclana Cooking Recipe – Polpi Alla Luciana Recipe

Octopus Alla Luclana Cooking Recipe – Polpi Alla Luciana Recipe

The Luciani is the inhabitants 0f Santa Lucia—a district 0f Naples—who were once renowned for fishing octopuses.

Serves 4

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes

Ingredients

  • 2 lb. 8 oz. (1.2 kg) baby octopus
  • 2 cloves garlic
  • 1 sprig of parsley Olive oil
  • 1 Thai/bird (bird’s eye) chili, or to taste
  • ½ teaspoon oregano
  • 14 oz. (400 g) peeled tomatoes or
  • 1 lb. 8 oz. (700 g) fresh ripe tomatoes
  • 1 oz. (30 g) small capers (the best are from Pantelleria)
  • 1 ¾ oz. (50 g) black olives (the best are from Gaeta)
  • Salt

Octopus Alla Luclana Cooking Recipe - Polpi Alla Luciana Recipe 1

Cooking Method

  • Peel the garlic and chop.
  • Wash the parsley, remove the stalks, and chop 1 tablespoonful.
  • Thoroughly clean the octopus.
  • Put the octopus in a saucepan with the olive oil, chili, oregano, garlic, and the chopped parsley.
  • Lay a piece of parchment paper on top, then place a lid on the pan.
  • Cook for 30 minutes without lifting the lid.
  • Meanwhile, peel the tomatoes if necessary (after immersing for a few seconds in boiling water, then in cold water).
  • Add them to the saucepan with the capers and olives, and leave to cook for 1 hour longer.

Suggested food/wine match

  • Mastroberardino, Riadici—Piano diAvetlino DOCG

Chef’s notes

Serve this dish with bread, either fresh or grilled.
You can also use the recipe as a sauce for linguine.

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