Italian cuisine · Fish & Seafood

Polpo alla Luciana

Neapolitan octopus, braised in its own juices in a covered pot with tomatoes, garlic and chili until butter-soft.

Ingredients · for 4 servings

• 1.2 kg octopus (cleaned, ready to cook)
• 400 g cherry tomatoes
• 3 garlic cloves
• 1 red chili pepper
• 1 bay leaf
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the octopus, clean out the inside of the head sac and cut into pieces about 5 cm; halve the cherry tomatoes.
2. Slice the garlic and cut the chili into thin rings, then sauté gently in olive oil in a heavy pot for 1–2 min. without letting the garlic brown.
3. Add the octopus pieces with the bay leaf and let them take on colour for 3 min., stirring, until the skin turns pink.
4. Stir in the cherry tomatoes and half the parsley, close the lid and braise over the lowest heat for 60–70 min. – don't add water, the octopus releases its own juices.
5. Remove the lid, season with salt and pepper and reduce the liquid uncovered for 5–10 min. until glossy and slightly thick.
6. Sprinkle with the remaining parsley and serve hot – toasted white bread for mopping up is essential.