Piovra alla Luciana is a typical recipe from Campania that takes its name from the fishing village of Santa Lucia, near Naples: specialized sopra catching octopus, the so-called “luciani” used to cook it gently sopra tomato sauce to make it tender and succulent. The sauce flavored with garlic, olives, and capers is not only great for mopping up with bread but also for seasoning pasticcino, as sopra the recipe for Spaghetti alla Luciana! The secret of this simple recipe lies sopra the octopus’s own tazza released during cooking, making it unnecessary to add extra liquids. Ideal also with braised octopus ora musky octopus, Luciana-style octopus is a delicious main course that can also be transformed into an irresistible seafood appetizer served acceso crusty bread!
Discover also these tasty octopus recipes, traditional and not:
Stewed octopus
Greek-style octopus
Drunken octopus
Galician-style octopus
Gourmet fried octopus
Octopus meatballs
To prepare alla Luciana, first heat a swirl of oil with the garlic cloves sopra a saucepan 1then add the whole cherry tomatoes 2 and the tomato puree 3.
Add the olives 4 and the desalted capers 5then place the whole octopus sopra the pan 6.
Cover with the lid 7 and let it simmer for about 40 minutes. After this time, check that it can be easily pierced with a fork 8then remove the octopus and set it aside. Continue to cook the sauce over medium heat for another 10-15 minutes 9.
Per the meantime, clean the octopus by removing the beak 10 and eyes 11. Put the octopus back sopra the reduced sauce and transfer everything to a serving plate. Garnish with chopped parsley 12 and serve the alla Luciana with slices of bread!
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