How To Make Polpo alla Luciana: Italian-Style Tender Octupus
This iconic Neapolitan dish made with tender octopus is a simple stew to make but with the most remarkable flavours. Prepared using peeled tomatoes, garlic, olives, capers and fresh parsley it is truly a symbol of the Mediterranean and an ode to fishermen who would cook their freshly caught octopus dockside at the end of their day.
The recipe has been named after the waterfront district of Santa Lucia and will transport you there with its incredible aroma and flavours. Many are deterred from making octopus for fear it might be difficult but once you try this recipe you will never look back. It is so simple and yet the flavour profile will surprise you.
Watch the Tender Octopus video recipe:
The Most Tender OCTOPUS ITALIAN STYLE – Polpo alla Luciana
Vincenzo’s Plate Tips
Keep The Octopus Head (Or Don’t!)
If you want to step outside your comfort zone, save the octopus head for your dish! You won’t run any risk by eating the head, but of course you can also discard if you prefer to keep it simple. Just make sure you buy seafood from a reputable fish monger and have them clean it well.
Don’t Burn The Garlic
Garlic is a delicate ingredient that can easily burn when cooking. So, try adding a few tablespoons of water to your olive oil and this will help prevent burning it.
Keep The Excess Water
Some chefs drain the excess water from cooking the octopus, but not in my kitchen! This water is filled with salt and abundant flavors, helping to keep your octopus tender and juicy.
Make It Your Own
Traditionally, this dish includes pitted black olives and capers. However, if you’re not a fan of these ingredients, you can leave them out or even make them your own by adding cherry tomatoes, peas and other ingredients – as long as you don’t disturb the flavour too much, remembering that the hero ingredient is the octopus.
Check The Tenderness
The best way to determine if the octopus is ready to serve is to check if it’s tender. Taste one of the tentacles before serving, in case it’s not ready yet then let it cook a little longer. On the other hand, if the octopus is tender, then you’ll be ready to serve your Polpo alla Luciana.
How to Serve Polpo alla Luciana
Polpo alla Luciana is delicious on its own, but the best way to serve the Neopolitan classic is with a generous helping of crusty, fresh bread on the side! If you don’t have time to make your bread from scratch, source an Italian style bread or sourdough and toast it to your liking.
Next, place a few spoons of sauce and at least two tender tentacles into a dish surrounded by freshly toasted bread. This must-try Italian octopus stew is the ultimate in comfort food.
Polpo alla Luciana
Equipment
- Large bowl
- Kitchen scissors
- Garlic crusher, optional
- large pot
- Tongs
- Tablespoon
Ingredients
- 800 grams San Marzano Tomatoes 28oz. or regular peeled tomatoes
- Large raw Octopus
- 2 cloves Garlic
- Pitted black olives
- 2 tbsp Capers
- Small bunch Fresh parsley chopped
- Extra virgin olive oil EVOO. As much as required
- Salt and pepper as much as required
- Loaf of bread to serve
Instructions
To Make The Sauce:
- Start by crushing the peeled tomatoes by hand in a large bowl and leave them to the side.
To Clean The Octopus:
- You can either keep the head of the octopus or discard it, depending on your preference.
- Starting with the eyes of the octopus, cut around the head with a good pair of kitchen scissors.
To Cook The Octopus:
- Place a pan on your stove at medium heat and add the crushed garlic along with a few tablespoons of EVOO and a splash of water.
- Place the octopus tentacles in first, allowing them to spread out over the pan.
- Cover with the lid and leave to cook for just a few minutes then remove the lid, add some water and cook covered for another 3 - 5 minutes.
- Now it is time to cook the other side, so flip the octopus using tongs and cook it for 5 more minutes.
- Make sure the Octopus released all the water, it should be cooking in its own water. If you're using frozen octopus, it won't release all this water, so you'll have to add it yourself. It is important that the octopus cooks in enough water.
- At this point, to allow you to cook the tentacles heavenly, use your kitchen scissors to cut the octopus into pieces a few inches long.
- Time to add the crushed, peeled tomatoes and cook it on low heat for 40 minutes before combining pitted olives, capers, and parsley.
- Once left to cook for 40 minutes, sprinkle in some salt and pepper to taste and then cook uncovered for 5 more minutes.
- Before serving it, make sure youto slice up some bread to serve with this super tender Polpo alla Luciana.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Want to take this Polpo alla Luciana on the next level? Well, you MUST TRY making my Pasta alla Luciana recipe!
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OMG this looks freaking AMAZING! Both dishes. So many Americans, including the clan in my home, turn their nose up at Octopus. They don’t know what they miss. But strangely, they will eat fried Calamari (which is often so overcooked in restaurants that it feels like chewing on rubber!). Small minds accomplish small things. Let’s eat big!
I think the reason why some people might be hesitant to try octopus is because they’ve had bad experiences with it in the past. Octopus can be chewy if it’s not cooked properly, but if it’s cooked correctly, it’s actually quite tender and flavorful.
PS Still waiting for your edition of Melanzane alla parmigiana
I’ll add this to my list. Thank you so much for the suggestion.