Polpo alla Luciana Recipe
Polpo alla Luciana is an Italian octopus stew recipe, slowly cooked with tomatoes, extra virgin olive oil, garlic, chili peppers, capers, olives and parsley. All ingredients that give the dish an intense, unique and unmistakable flavor.The recipe belongs to the Neapolitan culinary tradition, when in ancient times the fishermen of the Santa Lucia district, called "Luciani" (hence the name), cooked the freshly caught polipetti in seawater.The soft texture of the octopus blends with the sauce, creating a harmony of flavors that makes this dish a true delight. The preparation of this dish is very easy. You can serve octopus Luciana-style at a dinner with friends or a family meal.
Ingredients
- 1 Kg octopus - 2.2 Pounds
- 125 g olive oil - ~½ cup, extra virgin
- 400 g tomato passata - ~1 ¾ cups
- 250 g tomatoes - ~½ pound, cherry
- 150 g olives - ⅓ pound, pitted (green and black)
- 80 g capers - ~3 oz (fresh or desalted)
- 2 Chilies - dried or fresh
- 1 bunch parsley - fresh
- 250 ml water - 1 cup
- 2 garlic cloves
- salt - to taste
Instructions
- Turn it over and empty the head, remove the tooth in the middle of the tentacles and the eyes with a small knife or kitchen scissors. Rinse well under running water. Wash the suckers, which may contain sand, thoroughly. Set aside.
- Sauté the garlic cloves in the oil for 2 minutes in a saucepan. Leave the garlic peeled but whole so you can remove it before serving. Next, add the olives, capers and chilies. Finally, when the oil begins to sizzle, add the cherry tomatoes (washed and whole) and the tomato passata.
- Once the flavors are blended, add the water. Stir and cook for a few minutes.
- When the sauce begins to simmer, add the octopus. Turn it a few times and when it turns reddish, cover with the lid and let it simmer for 50-60 minutes. Check the hydration of the octopus (add water if necessary) and be sure to stir occasionally.
- Towards the end of cooking, when the octopus is tender, taste and add salt if needed. PLEASE NOTE: It is generally not necessary to add salt. The octopus is very tasty and the olives and capers add a lot of flavor. But it is also a matter of taste.
- Finish cooking the last 15 minutes or so without a lid. When the sauce has reduced slightly, add the finely chopped parsley. Serve Polpo alla Luciana in a soup plate, covered with its sauce. Serve with slices of crusty bread.
Nutrition Information
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 606
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 41g | 82% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 120mg | 40% |
| Sodium | 1759mg | 73% |
| Potassium | 1644mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2995IU | 60% |
| Vitamin C | 84mg | 93% |
| Calcium | 212mg | 21% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.