The Italian Octopus Recipe You Can't Resist: Polpo alla Luciana

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile but are still tangy.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth adds flavor without alcohol.

Crush the San Marzano tomatoes with your hands or a utensil.

Clean the octopus, removing the eyes and head if desired.

Heat 4 tablespoons of extra virgin olive oil in a large pot over medium heat.

Crush 2 cloves of garlic and add to the pot; sauté for 30 seconds.

Add the octopus tentacles to the pot and cover to let it release water.

Cook the octopus for 5 minutes on one side, then turn it over and cook for another 5 minutes.

Add a little water if necessary to prevent burning.

Cut the octopus into pieces for easier cooking.

Add the crushed tomatoes to the pot and stir gently.

Cover and cook for at least 40 minutes.

After 40 minutes, add the black olives, capers, and parsley to the pot.

Season with salt and black pepper, then cook uncovered for 5 more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens