📝 About This Recipe
Hailing from the historic Santa Lucia district of Naples, this legendary seafood dish celebrates the art of slow-cooking octopus in its own juices. The 'Luciana' method creates an incredibly tender texture paired with a rich, briny tomato sauce infused with capers, olives, and a touch of chili. It is a soul-warming masterpiece that captures the essence of the Mediterranean sea in every bite.
🥗 Ingredients
The Star
- 2.2 lbs Fresh Octopus (cleaned, ideally small to medium sized)
The Aromatics & Base
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 3 pieces Garlic Cloves (peeled and lightly smashed)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1 bunch Fresh Flat-Leaf Parsley (stems and leaves separated, leaves finely chopped)
The Sauce
- 1.5 cups Cherry Tomatoes (halved)
- 14 oz San Marzano Canned Tomatoes (crushed by hand)
- 1/2 cup Gaeta or Kalamata Olives (pitted)
- 2 tablespoons Salted Capers (rinsed and soaked)
- 1/4 cup Dry White Wine (optional, for deglazing)
For Serving
- 4-6 slices Rustic Italian Bread (thick-cut and toasted)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Thoroughly rinse the octopus under cold running water. Ensure the beak is removed and the head is cleaned. Pat dry with paper towels.
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2
If the octopus is large, cut it into chunky pieces (about 2-3 inches); if they are baby octopus, leave them whole as they will shrink significantly during cooking.
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3
In a heavy-bottomed earthenware pot or a deep Dutch oven, heat the extra virgin olive oil over medium-low heat.
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4
Add the smashed garlic cloves, chili flakes, and the finely chopped parsley stems to the oil. Sauté gently for 2-3 minutes until the garlic is golden and fragrant, but not burnt.
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5
Place the octopus into the pot. Stir to coat with the infused oil and cook for 5 minutes until the tentacles begin to curl and turn a deep pinkish-purple.
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6
Optional: Pour in the white wine and let it bubble for 2 minutes until the alcohol aroma evaporates.
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7
Add the halved cherry tomatoes and the hand-crushed San Marzano tomatoes. Stir in the olives and the rinsed capers.
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8
Neapolitan tradition dictates: 'Polpo si cuoce nella sua acqua' (Octopus cooks in its own water). Cover the pot with a very tight-fitting lid to trap all steam.
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9
Reduce the heat to the lowest possible setting. Let the octopus simmer gently for 45-50 minutes. Do not open the lid frequently.
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10
After 45 minutes, check for tenderness by piercing the thickest part of a tentacle with a fork. It should feel buttery soft, like a cooked potato.
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11
If the sauce is too watery, remove the lid and increase the heat to medium for the last 5-10 minutes to thicken the sauce to a glaze-like consistency.
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12
Taste the sauce before adding salt; the octopus, capers, and olives usually provide enough salinity.
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13
Stir in half of the chopped parsley leaves and a crack of fresh black pepper.
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14
Turn off the heat and let the dish rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Never add water to the pot; the octopus will release plenty of flavorful liquid as it cooks. For the most tender result, use an octopus that has been previously frozen, as the freezing process breaks down the tough fibers. Use a heavy pot (like cast iron or clay) to ensure even heat distribution and prevent the sauce from scorching. If you prefer a thicker sauce, you can remove the octopus once tender and boil the sauce down rapidly for 5 minutes before reuniting them. Always rinse capers thoroughly to control the salt level of the final dish.
🍽️ Serving Suggestions
Serve in shallow bowls over thick slices of grilled sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled Campanian white wine like Falanghina or Fiano di Avellino. Serve as a 'Pronto' over linguine or spaghetti for a more filling pasta-based meal. Accompany with a simple side of sautéed bitter greens like rapini or escarole. A final drizzle of high-quality raw olive oil just before serving elevates the richness.