Polpo alla Luciana Recipe Guide
Polpo alla Luciana
Equipment
- Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
Ingredients
- Ingredients
- 1 kg 2.2 lbs octopus, cleaned
- 4 tbsp olive oil
- 2 garlic cloves minced
- 500 g 17.6 oz canned whole peeled tomatoes
- 50 g 1.8 oz black olives, pitted
- 2 tbsp capers rinsed
- 1/2 tsp chili flakes optional
- Fresh parsley chopped (for garnish)
- Salt and pepper to taste
Instructions
- Step-by-Step Method
- Prepare the Octopus: If using fresh octopus, rinse thoroughly under cold water and pat dry. Tenderize it lightly using a rolling pin or mallet if necessary.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chili flakes, cooking until fragrant (about 1 minute).
- Add Octopus: Place the octopus in the pot and cook for 5 minutes until it begins to release its juices.
- Incorporate Tomatoes: Add the canned tomatoes, crushing them lightly with a spoon. Stir in the olives, capers, salt, and pepper.
- Simmer: Lower the heat, cover the pot, and let the octopus simmer gently for 1 hour and 30 minutes. Stir occasionally, ensuring it doesn’t stick to the pot. Add a little water if the sauce becomes too thick.
- Finish: Remove from heat and let the dish rest for 10 minutes. Taste and adjust seasoning as needed.
- Serve: Garnish with chopped parsley and serve warm with crusty bread or as part of an antipasti platter.
- Variations and Tips
- Substitutions for Dietary Needs: Use green olives or omit capers for a less briny flavor.
- Vegetarian Alternative: Replace octopus with oyster mushrooms for a plant-based version.
- Serving Ideas: Serve over pasta, polenta, or with boiled potatoes to make it a heartier main dish.
- Make-Ahead Tip: The dish tastes even better the next day as the flavors meld together.
Polpo alla Luciana is a classic dish from Naples, Italy, specifically originating from the Santa Lucia district. Known for its rich seafood tradition, this dish is a flavorful and comforting preparation of octopus stewed in a simple yet robust tomato-based sauce with olives and capers. Let me show you how I make this iconic dish while sharing tips and variations from my own personal experience.
Notes on What to Expect
The octopus becomes tender and absorbs the rich, savory flavors of the sauce, which is slightly tangy with hints of brininess from the olives and capers. The aroma of garlic and parsley brings everything together beautifully.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Time to Stand: 10 minutes
- Total Time: 1 hour 55 minutes
- Ease of Cooking: Moderate
- Servings: 4
- Calories (per serving): ~220 kcal
- Cost of Ingredients: Moderate
Ingredients
- 1 kg (2.2 lbs) octopus, cleaned
- 4 tbsp olive oil
- 2 garlic cloves, minced
- 500 g (17.6 oz) canned whole peeled tomatoes
- 50 g (1.8 oz) black olives, pitted
- 2 tbsp capers, rinsed
- 1/2 tsp chili flakes (optional)
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
- > Go get the must-have equipment and ingredients for making a Savory #Polpo alla Luciana now.
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- > Go get the must-have equipment and ingredients for making a Savory #Polpo alla Luciana now.
Step-by-Step Method
- Prepare the Octopus: If using fresh octopus, rinse thoroughly under cold water and pat dry. Tenderize it lightly using a rolling pin or mallet if necessary.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chili flakes, cooking until fragrant (about 1 minute).
- Add Octopus: Place the octopus in the pot and cook for 5 minutes until it begins to release its juices.
- Incorporate Tomatoes: Add the canned tomatoes, crushing them lightly with a spoon. Stir in the olives, capers, salt, and pepper.
- Simmer: Lower the heat, cover the pot, and let the octopus simmer gently for 1 hour and 30 minutes. Stir occasionally, ensuring it doesn’t stick to the pot. Add a little water if the sauce becomes too thick.
- Finish: Remove from heat and let the dish rest for 10 minutes. Taste and adjust seasoning as needed.
- Serve: Garnish with chopped parsley and serve warm with crusty bread or as part of an antipasti platter.
Variations and Tips
- Substitutions for Dietary Needs: Use green olives or omit capers for a less briny flavor.
- Vegetarian Alternative: Replace octopus with oyster mushrooms for a plant-based version.
- Serving Ideas: Serve over pasta, polenta, or with boiled potatoes to make it a heartier main dish.
- Make-Ahead Tip: The dish tastes even better the next day as the flavors meld together.
- > Go get the must-have equipment and ingredients for making a Savory #Polpo alla Luciana now.
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Protein: 23 g
- Carbohydrates: 8 g
- Fat: 12 g
- Fiber: 2 g
I hope this guide has made creating Polpo alla Luciana seem a little less daunting! Have you tried making this dish before, or has my recipe inspired you to give it a go? Please be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
