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Polpo alla Luciana
Neapolitan octopus braised in its own juices with tomatoes, olives and capers — no added water needed.
Total time
90 min
Prep
15 min
Cook
75 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
1.2kgoctopus, cleaned
400gcherry tomatoes, halved
80gblack olives, pitted
3 tbspcapers
4 clovesgarlic, sliced
1 tspchilli flakes
4 tbspextra virgin olive oil
1 handfulfresh parsley
Instructions
1
Heat olive oil in a heavy pot, add garlic and chilli.
2
Add octopus whole, cover tightly and cook on very low heat.
3
The octopus will release its own liquid — do not add water.
4
After 40 minutes add tomatoes, olives and capers.
5
Continue cooking covered a further 30 minutes until octopus is tender.
6
Cut octopus into pieces, serve in its braising juices with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
172
Protein
1.7g
Fat
16.2g
Carbs
7.4g
Fiber
2.6g
Sodium
472mg
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