Polpo alla Luciana
Naples' iconic octopus dish — polpo alla luciana, named after the fishermen of Santa Lucia quarter. Whole octopus cooked in a terra-cotta pot in tomatoes, garlic, parsley, capers and olives with olive oil and white wine. The octopus cooks in its own juices, becoming tender in 45–60 minutes. A dish of the sea, pure and simple.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Heat olive oil in a terracotta pot or heavy-based casserole. Add garlic; cook 1 minute.
About 4 min
Add whole octopus; turn to coat in oil. Add white wine; let it steam for 2 minutes.
About 9 min
Add cherry tomatoes, capers, olives, parsley and chilli. Season; cover tightly.
About 9 min
Cook over medium-low heat for 45–60 minutes until octopus is completely tender when pierced. Do not add water — the octopus releases its own liquid.
About 9 min
Rest 10 minutes before serving. The sauce should be concentrated and rich. Serve with crusty bread or on a bed of bruschetta.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 16 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 780 mg
You might also cook
All Italian recipes
Recipe by Boon Tools.