Polpo alla Luciana

will transport you directly to beautiful Naples, the city that created this 100% Italian comfort food. You won't be able to resist the intense flavors that come together in this recipe to give life to one of the most loved dishes of the Italian tradition.

📝 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

1. 1--- To Make The Sauce: ---
2. 2Start by crushing the peeled tomatoes by hand in a large bowl and leave them to the side.
3. 3--- To Clean The Octopus: ---
4. 4You can either keep the head of the octopus or discard it, depending on your preference.
5. 5Starting with the eyes of the octopus, cut around the head with a good pair of kitchen scissors.
6. 6--- To Cook The Octopus: ---
7. 7Place 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.
8. 8Place the octopus tentacles in first, allowing them to spread out over the pan.
9. 9Cover 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.
10. 10Now it is time to cook the other side, so flip the octopus using tongs and cook it for 5 more minutes.
11. 11Make 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.
12. 12At this point, to allow you to cook the tentacles heavenly, use your kitchen scissors to cut the octopus into pieces a few inches long.
13. 13Time to add the crushed, peeled tomatoes and cook it on low heat for 40 minutes before combining pitted olives, capers, and parsley.
14. 14Once left to cook for 40 minutes, sprinkle in some salt and pepper to taste and then cook uncovered for 5 more minutes.
15. 15Before serving it, make sure youto slice up some bread to serve with this super tender Polpo alla Luciana.