Polpo alla Luciana, a vibrant and flavorful Neapolitan octopus stew, is a testament to the simplicity and deliciousness of authentic Italian cuisine. This classic dish showcases the tender texture of octopus perfectly complemented by a rich tomato sauce infused with garlic, oregano, and a hint of chili. Forget tough, rubbery octopus; this recipe guarantees a melt-in-your-mouth experience that will transport you straight to the sun-drenched shores of Naples. The combination of fresh, high-quality ingredients and a straightforward cooking method makes it accessible even for novice cooks.
This recipe isn't just about throwing ingredients together; it's a journey through the culinary heart of Naples. We'll guide you through each step, ensuring you achieve the perfect balance of flavors and textures. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process of making your own unforgettable Polpo alla Luciana.
Tools Needed
- Garlic crusher
- Scissors
- Pot with lid
Ingredients
- Marzano tomatoes: 800 grams
- Octopus: 1 large
- Garlic: 2 cloves
- Black olives: a handful
- Capers: 1-2 tablespoons
- Parsley
- Extra virgin olive oil: 4 tablespoons + more
- Salt
- Pepper
- Bread
Step-by-Step Instructions
Step 1. Prepare the Octopus and Sauce Base
- Crush peeled tomatoes by hand or with a utensil.
- Clean the octopus. Remove the eyes and beak. You can keep or discard the head.
- Heat olive oil in a pot over medium heat. Add crushed garlic with a tablespoon or two of water to prevent burning. Sautee for 30 seconds.
Step 2. Cook the Octopus
- Add the octopus tentacles first, cover, and cook until it releases water.
- Add a little water to prevent burning. Cook one side for about 5 minutes, then flip and cook the other side for 5 minutes.
- Cover again and cook for another 5 minutes. The octopus should release its water. If using frozen octopus, add water as needed to ensure it's submerged.
- Cut the octopus into smaller pieces with scissors.
Step 3. Simmer in Tomato Sauce
- Add the crushed tomatoes to the pot. Stir gently to create a sauce, and simmer with the lid on for 40 minutes.
- After 40 minutes, add the olives, capers, parsley, salt, and pepper. Simmer uncovered for 5 minutes.
Step 4. Serve
- Serve hot with toasted or untoasted bread for dipping.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- If using expensive Marzano tomatoes, substitute with regular peeled tomatoes.
- Wash capers thoroughly before using.
- Adjust the amount of olives, capers, and other ingredients to your taste.
Nutrition
- N/A
FAQs
1. Can I use frozen octopus for this recipe?
Yes, but make sure to thaw it completely and pat it dry before cooking. Frozen octopus may require slightly longer cooking time.
2. What kind of tomatoes are best for Polpo alla Luciana?
San Marzano tomatoes are ideal for their sweetness and low acidity, but good quality canned crushed tomatoes work well too.
3. How do I know when the octopus is cooked?
The octopus should be tender and easily pierced with a fork. Overcooked octopus will be tough, so it's better to slightly undercook it than overcook.
So there you have it – your own delicious bowl of Polpo alla Luciana! This Neapolitan classic is surprisingly simple to make yet bursting with authentic Italian flavor. Enjoy this taste of the Mediterranean, and don't hesitate to experiment with different herbs and spices to make it your own.