Octopus Luciana-Style

Octopus Luciana-Style is a classic dish of the Neapolitan tradition, characterized by a unique sea flavor and a simple preparation that requires attention. Here are the key steps to prepare Octopus Luciana-Style:

Ingredients

• 1 octopus of about 1-1.5 kg (already cleaned)
• 500 g of cherry tomatoes
• 2 cloves of garlic
• Fresh parsley to taste
• 1 hot chili pepper
• Extra virgin olive oil
• Salt to taste
• A glass of white wine

Preparation

1. Start by heating some oil in a pot large enough to contain the octopus. Add the garlic cloves and hot chili pepper and fry gently.

2. Add the octopus to the pot and let it brown for a few minutes, then deglaze with white wine until the alcohol has evaporated.

3. After deglazing with wine, add the cherry tomatoes cut in half or quarters (depending on their size), season with a little salt, and cover the pot. Cook over low heat for about 1 hour and 30 minutes, or until the octopus is tender.

4. During cooking, if necessary, add a little water to prevent the sauce from drying out too much.

5. Once the octopus is cooked and the sauce has thickened, turn off the heat and sprinkle with chopped fresh parsley.

6. Serve the octopus hot, and if you like, accompany it with homemade bread to dip in the sauce.

Fun Fact

It is said that the name “Luciana-Style” comes from the Santa Lucia neighborhood in Naples, where fishermen prepared their dishes after a long day’s work. The octopus was cooked with what they had on hand, so tomatoes, garlic, and some aromatic herbs, creating this delicious dish.

Remember that the secret to an excellent Octopus Luciana-Style is slow cooking, which allows the octopus to soften and absorb all the flavors of the sauce. Enjoy your meal!