This classic dish from Naples features tender octopus gently simmered in a rich tomato sauce with olives, garlic, and a touch of heat. Slow cooking allows the octopus to release its natural juices, creating a deeply flavorful stew that is rustic, comforting, and perfect with crusty bread.

Why You’ll Love This Recipe

• Authentic Italian flavors with simple, wholesome ingredients
• Naturally rich sauce made from the octopus itself, no added water needed
• Perfect balance of savory, slightly spicy, and briny notes
• Ideal for a cozy family meal or an impressive Mediterranean-style dinner
• Naturally dairy-free and suitable for many dietary preferences

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.2 kg whole octopus, cleaned
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 400 g tomato sauce
• 120 g black olives, pitted
• 0.5 teaspoon chili flakes (adjust to taste)
• 0.75 teaspoon fine sea salt
• 0.25 teaspoon freshly ground black pepper
• 3 tablespoons fresh parsley, finely chopped

Directions

1. Rinse the octopus thoroughly under cold water and cut it into large pieces.
2. Place the octopus in a heavy-bottomed pot along with the olive oil and sliced garlic.
3. Cover the pot and cook over very low heat for 10–15 minutes, allowing the octopus to release its natural liquid. Do not add water.
4. Add the tomato sauce, olives, chili flakes, salt, and black pepper. Stir gently to combine.
5. Cover partially and let the stew simmer on low heat for 45–60 minutes, stirring occasionally, until the octopus is very tender and the sauce has thickened.
6. Taste and adjust seasoning if needed.
7. Remove from heat, sprinkle with chopped parsley, and serve hot with fresh bread.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cooking time: 60–75 minutes
• Total time: Approximately 1 hour 30 minutes

Storage/Reheating

Store leftover Polpo alla Luciana in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a small splash of water if the sauce has thickened too much. Stir occasionally to avoid sticking. Avoid overheating to keep the octopus tender.

FAQs

Can I use frozen octopus for this recipe?

Yes, frozen octopus works very well. Thaw it completely and rinse before cooking.

Do I need to tenderize the octopus beforehand?

No, slow cooking over low heat naturally tenderizes the octopus.

Can I make this dish less spicy?

Absolutely. Reduce or completely omit the chili flakes.

What type of olives should I use?

Traditional black olives are ideal, but Kalamata-style olives also work well.

Can I add onions to the recipe?

While not traditional, finely sliced onions can be added for extra sweetness.

Is it necessary to add water or broth?

No, the octopus releases enough liquid during cooking to form the sauce.

How do I know when the octopus is fully cooked?

It should be very tender when pierced with a fork, not rubbery.

Can this dish be prepared in advance?

Yes, it tastes even better the next day after the flavors meld.

What should I serve with Polpo alla Luciana?

Crusty bread, rice, or plain pasta are excellent accompaniments.

Can I freeze leftovers?

Freezing is not recommended, as the texture of the octopus may change.

Conclusion

Polpo alla Luciana is a beautiful example of how simple ingredients and patient cooking can create extraordinary flavor. This Neapolitan classic delivers tender octopus in a deeply satisfying tomato and olive sauce, making it a timeless dish you’ll want to prepare again and again.

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