Polpo alla Luciana (Italian Stewed Octopus)
Polpo alla Luciana is cooked in a succulent tomato sauce flavored with olives and capers: a typical recipe from Campania, easy to prepare!
- Easy
- 1 h 10 min
Luciana-style Baby Octopus
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
The polpo alla luciana is a traditional recipe from the Campania region characterized by a simple and flavorful sauce. Using the same sauce, we created a delicious variation: Luciana-style baby octopus! After being slow-cooked in tomato sauce, the stewed baby octopus become tender and succulent, perfect to accompany with toasted bread croutons. Although they look very similar to the famous drowned baby octopus, these baby octopus differ due to having only one row of suckers and are enriched with capers and olives, resulting in an intensely Mediterranean flavor. A second course or seafood appetizer that will make you lick your lips... and fingers!
After trying Luciana-style baby octopus, also try these recipes:
- Busara-style baby octopus
- Baby octopus with peas
- Baby octopus in broth
- INGREDIENTS
- Baby octopus 2.2 lbs (1 kg) - (about 60 g each)
- Tomato purée 1.7 cups (400 g)
- Gaeta olives 2.8 oz (80 g)
- Salted capers 2 tsp (10 g)
- Garlic 1 clove
- Dried chili pepper 1
- Parsley 1 tuft
- Dry white wine ½ glass
- Extra virgin olive oil to taste
- Fine salt 1 pinch
- Black pepper to taste
Preparation
How to prepare Luciana-style Baby Octopus
To prepare Luciana-style baby octopus, first clean the octopus: remove the beak 1 and eyes 2, then remove the innards from the sac and rinse them thoroughly one by one under running water 3.
Cut the chili pepper in half lengthwise, remove the seeds 4, and chop it finely 5. Sauté the garlic clove and chili pepper with a drizzle of oil in a large pan 6.
Add the baby octopus 7 and sauté over low heat for 2-3 minutes until the tentacles curl up 8. At this point, increase the heat and deglaze with white wine 9.
When the alcohol has evaporated, lower the heat again and pour in the tomato puree 10. Mix well, then add the pitted olives 11 and rinsed capers 12.
Lightly salt 13, stir 14, and cover with a lid 15. Cook over low heat for 50-60 minutes, stirring occasionally. If it dries out too much towards the end of cooking, you can add a little hot water, but keep in mind that the sauce should be quite thick.
After the cooking time, turn off the heat and garnish with pepper and chopped parsley 16. Give it one last stir 17 and your Luciana-style baby octopus is ready to be served hot 18!
Storage
Advice
For the translation of some texts, artificial intelligence tools may have been used.
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