TABELIAAUTHENTIC RECIPE
Polpo alla LucianaLuciana-Style Octopus
A dish created by the fishermen of Naples’ Santa Lucia harbor. Octopus is enclosed in a lidded earthenware pot and gently braised for 1 hour without added water, using only the juices of tomatoes, olives and capers. Steaming in its own moisture gives it a melting texture.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Raw common octopusThawed frozen octopus is also suitable. If raw, rub thoroughly with coarse salt to remove slime.1 kg
- Cherry tomatoesHalve.300 g
- Gaeta black olives100 g
- Salted capersRinse off the salt.30 g
- GarlicCrush.3 cloves
- Flat-leaf parsleyFinely chopped.1 bunch
- Dried chili1 piece
- Extra virgin olive oil80 ml
Method
Prepare the octopus
- 1 If using raw octopus, sprinkle with 2 tablespoons coarse salt and rub thoroughly to remove slime. Rinse well under running water.
- 2 Tenderize by beating, or by freezing and thawing.
- 3 Turn the head inside out, remove the innards, eyes and beak, and wash well.
- 4 Crush 3 garlic cloves.
- 5 Finely chop the flat-leaf parsley.
- 6 Halve 300 g cherry tomatoes.
Start the braise
- 1 Put 80 ml olive oil, crushed garlic and chili in a heavy earthenware pot with a lid.
- 2 Add the whole octopus.
Seal and braise gently
- 1 Add cherry tomatoes, olives and capers.
- 2 Cover tightly and cook fully sealed over very low heat for 1 hour.
Ready when
Continue after 1 hour.
Caution
Never add water, and never open the lid during cooking.
Finish and plate
- 1 Open the lid and check tenderness by seeing whether a skewer slides easily into the octopus.
- 2 Cut into manageable pieces, scatter with parsley and plate.
Ready when
Ready when a skewer slides in easily.
About this dish
Santa Lucia in Naples is a fishing neighborhood facing the Bay of Naples. Its fishermen have long been called Luciani and had a culture of gathering at the harbor early, landing seafood, then cooking and selling it themselves.
Polpo alla luciana is their dish. Octopus is slowly braised, covered, with garlic, tomatoes, black olives, capers and parsley. Keep it covered and do not shake it: the steam lost the moment the lid opens is what makes the octopus tender.
In Naples they say, “Beat the octopus only 2 times; fire and time will do the rest.” Beating to break its fibers, followed by long, low-temperature cooking, is the traditional Luciani method.
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