Octopus alla Luciana (Polipo alla Luciana) Recipe
Octopus alla Luciana (Polipo alla Luciana)
Flavours of Campania
Total time: 1hr to 2hr

Preparation time : 15-20 minutes
Cooking time : 90 minutes

Difficulty: Easy
Chef's Note

This preparation is called alla Luciana because it is a favorite among the fishermen of Naples, particularly those from Santa Lucia point (Luciana).

Polipo alla Luciana may be served in the cooking pot or dished out on a serving platter. Serve hot, warm or at room.

- 1 kilo / 2 lbs. stone octopus
- 225 g / 1/2 lb. ripe tomatoes, peeled, chopped and seeded
- 250 ml / 1 cup olive oil
- 1 handful parsley
- 1 clove garlic
- salt, pepper

  1. Tenderize the octopus by beating with a mallet on a hard, preferably marble, table.
  2. Clean, wash and cut into quarters.
  3. Put the octopus into a baking dish or pot (a terracotta pot is preferable for this preparation), add salt and pepper to taste with the tomatoes, olive oil, parsley, garlic and salt to taste. Seal the pot with aluminum foil fastened with string, and place the cover on top.
  4. Cook over low heat or in oven at 210 °C / 425 ºF for 1 1/2 hours, shaking the pot occasionally, so that the octopus does not stick to the bottom. Remove from oven.

Gravina DOC
Greco di Tufo DOCG
Locorotondo DOC
Verdicchio dei Castelli di Iesi DOC
Vermentino di Gallura DOCG
Vernaccia di San Gimignano DOCG

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