Polpo alla Luciana (Neapolitan Octopus Stew)
Polpo alla Luciana is a traditional Neapolitan octopus stew, slow-simmered with tomato sauce, olives, garlic, and chili flakes. This rustic Italian dish is rich, flavorful, and perfect served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 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
Instructions
- Rinse the octopus under cold water and cut it into large pieces.
- In a heavy-bottomed pot, heat the olive oil and sliced garlic over low heat.
- Add the octopus, cover, and cook gently for 10–15 minutes to let it release its natural liquid.
- Stir in tomato sauce, olives, chili flakes, salt, and pepper. Mix gently to combine.
- Partially cover the pot and simmer over low heat for 45–60 minutes, stirring occasionally, until the octopus is tender and the sauce has thickened.
- Taste and adjust seasoning if needed.
- Remove from heat, sprinkle with chopped parsley, and serve hot with crusty bread.
Notes
- Frozen octopus works well — thaw completely before use.
- For a milder dish, reduce or omit the chili flakes.
- Optional: Add thinly sliced onions for added sweetness.
- Tastes even better the next day after resting in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
