Authentic Polpo alla Luciana: Neapolitan Octopus with Cherry Tomatoes and Olives

Polpo alla Luciana Recipe – A Mediterranean Delight

Polpo alla Luciana is a traditional Neapolitan dish that celebrates the ocean’s flavors through the tender and flavorful octopus, cooked with cherry tomatoes, olives, capers, and seasoned with fresh parsley and a hint of chili. This dish is not just about the tender texture of octopus but also about creating a balanced harmony of flavors from the Mediterranean. Paired with toasted baguette slices to soak up all the delicious sauce, this meal is truly an experience. Perfect for a family dinner or a special gathering, Polpo alla Luciana is sure to impress with its simplicity and depth.

Recipe Overview

Ingredients

Instructions

1. Prepare the Octopus
   Begin by cleaning the octopus. If you haven’t purchased pre-cleaned octopus, remove the head and beak (the small hard part inside the head), discard the innards, and thoroughly rinse the octopus under cold running water to remove any sand, especially from the tentacles. Take care to remove the eyes with a sharp knife or scissors and clean the interior of the head. After the octopus is cleaned, it’s ready for cooking.

   Related Articles

   • 
     Creamy Cinnamon Pumpkin Mashed Potatoes
   • 
     Vanilla Strawberry Roll Cake with Creamy Ricotta Filling
   • 
     Baked Penne with Artichokes, Potatoes, and Peas: A Hearty Italian Casserole
   • 
     Creamy Coconut Sticky Rice with Mango
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!

2. Stuff the Octopus
   Fill the head of each octopus with a few whole olives, a handful of chopped parsley, two garlic cloves, and half of the capers. This will create a delightful stuffing that infuses the octopus with aromatic flavors during cooking.

3. Searing the Octopus
   Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the octopus to the pan, making sure to sear it well on all sides. The goal is to get a nice golden-brown exterior, which adds richness to the final dish. Once seared, reduce the heat to low and cook the octopus for about 30 minutes, until it becomes tender and the skin begins to shrink and stay attached to the flesh. You may need to add a splash of water to prevent it from sticking to the pan.

4. Prepare the Cherry Tomatoes
   While the octopus is cooking, wash the cherry tomatoes and slice them in half. Place them in a colander to drain excess water. In a separate saucepan, heat a bit of olive oil over medium heat. Add 2-3 cloves of garlic, finely chopped, and sauté them until they turn golden. Once fragrant, add the drained cherry tomatoes to the pan, along with a pinch of sea salt. Stir occasionally and let the tomatoes cook for about 20 minutes. Use a spoon or potato masher to lightly crush the tomatoes, helping them release their juices.

5. Combine the Sauce and Octopus
   Once the octopus is tender, add the remaining capers, olives, and a handful of fresh parsley to the skillet. Stir well, then pour in the cooked tomato mixture. Add a pinch of red chili pepper if you like a little heat. Let everything simmer together for another 5-10 minutes, allowing the flavors to meld. Taste the sauce and adjust seasoning with more salt or pepper if needed.

6. Prepare the Crostini
   While the octopus simmers, prepare the toasted baguette slices. Cut the baguette into diagonal slices and place them on a baking sheet. Toast them in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until they are golden and crispy.

7. Serving the Dish
   Serve the octopus in deep plates or bowls. Spoon the rich tomato and olive sauce over the octopus, ensuring it’s well coated. Arrange the toasted baguette slices on the side or place them on top to soak in the flavorful sauce. Garnish with extra parsley if desired, and serve hot.

Cooking Tips & Variations

• Choosing the Octopus: Fresh octopus is always the best option for this dish, but frozen octopus can also work well as freezing helps to tenderize the meat. Make sure the octopus is not too large for a quicker and more even cooking process.
• Adding Vegetables: For an extra depth of flavor, consider adding a few sautéed onions or bell peppers to the tomato sauce. It’ll bring in a sweet, aromatic note that complements the octopus.
• Wine Pairing: A crisp white wine such as Vermentino or a light Pinot Grigio would pair beautifully with the freshness of the seafood and the tanginess of the tomato sauce.
• Making it Spicy: Adjust the amount of chili to suit your preference. For an extra spicy version, you can use fresh red chili peppers instead of dried ones.
• Serving: Polpo alla Luciana is typically served with toasted bread, but it’s also delicious paired with a side of crispy roasted potatoes or a light Mediterranean salad.

Nutritional Information (per serving)

Conclusion

Polpo alla Luciana is a wonderful combination of simple ingredients that result in an exquisite, rich-tasting dish. The tender octopus paired with the tangy tomato sauce, briny olives, capers, and a hint of spice is truly a classic Mediterranean treat. The toasted baguette is the perfect accompaniment to soak up all the flavorful juices, making this dish a comforting yet sophisticated meal. Whether you’re cooking for a special occasion or a family dinner, this Italian seafood dish is sure to be a hit.