Polpo alla Luciana (Neapolitan Tomato-Braised Octopus)

Quick answer

Total time: 65 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

This Polpo alla Luciana (Neapolitan Tomato-Braised Octopus) recipe follows the actual preparation, main cooking method, and finish in order.

Rinse the cleaned raw octopus under running water, drain it well, and cut it into large 6 cm pieces. Crush the canned whole tomatoes by hand into the pot, then add the black olives and capers. Sprinkle the chopped parsley and drizzle a small amount of fresh olive oil to serve.

Ingredients (2 servings)

Ingredient	Amount	Unit
Octopus	400	g
Canned whole tomatoes	400	g
Black olives	50	g
Capers	15	g
Garlic cloves	4	ea
Olive oil	3	tbsp
Chili flakes	1	tsp
Italian parsley	10	g
Salt	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Prep

Rinse the cleaned raw octopus under running water, drain it well, and cut it into large 6 cm pieces.
2

Prep

Crush the garlic cloves with the flat of a knife, chop the parsley, and slice the black olives in half.
3

Control

Heat olive oil in a pot, add the crushed garlic and chili flakes, and sauté over low heat until fragrant.
4

Step

Crush the canned whole tomatoes by hand into the pot, then add the black olives and capers.
5

Control

Once the sauce boils, add the octopus, cover tightly with a lid, and simmer on low heat for 45 minutes.
6

Control

Uncover, check if the octopus is tender, simmer for 5 more minutes until the sauce thickens, and season with salt.
7

Finish

Sprinkle the chopped parsley and drizzle a small amount of fresh olive oil to serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Waterless braised tender octopus
Finish cue: Uncover, check if the octopus is tender, simmer for 5 more minutes until the sauce thickens, and season with salt.
Avoid this: Do not add any water.