Italian
Polpo alla Luciana
by Manu Food · 60K subscribers on YouTube
A classic Neapolitan octopus stew cooked with tomatoes, olives, and capers, served with crusty bread or pasta.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
12 items- 2 pcsOctopus500-700 g each
- Extra Virgin Olive OilTo taste
- Garlic1 clove, crushed
- Chili PepperTo taste
- White WineA splash for deglazing
- 150 gCherry TomatoesCherry tomatoes
- 500 mlTomato PassataTomato passata (strained tomatoes)
- WaterA little to rinse the passata bottle
- Pitted OlivesPitted olives, to taste
- Desalted CapersDesalted capers, to taste
- SaltTo taste, added at the end
- ParsleyFresh, chopped, for finishing
Method
- Clean the octopuses: remove the eyes, beak, and turn the head inside out to clean the interior. Rinse under running water.
- In a pan, heat a drizzle of extra virgin olive oil. Add a crushed clove of garlic and some chili pepper. Sauté until the garlic is golden.
- Add the octopuses and sear them briefly, turning them occasionally. Deglaze with a splash of white wine and let it evaporate.
- Add a handful of cherry tomatoes and 500 ml of tomato passata. Rinse the passata bottle with a little water and add that too.
- Cover the pan, leaving it slightly open, and cook over medium-low heat for about 40 minutes.
- About 10 minutes before the end of cooking, add the pitted olives and desalted capers.
- Check the octopus for doneness: a fork should pierce the flesh without too much resistance. Adjust salt to taste.
- Finish with fresh chopped parsley. Serve the octopus with its sauce, accompanied by crusty bread or use the leftover sauce for pasta the next day.
