Italian · Dinner
Neapolitan Braised Octopus with Tomatoes
Polpo alla Luciana Napoletano
The Neapolitan Santa Lucia preparation of octopus slow-stewed in its own sea-juices with cherry tomatoes, garlic, parsley, capers, and chilli, no added water, the octopus releasing exactly enough liquid to braise itself tender.
$$
10 minsPrep
60 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
520Calories
48gProtein
22gFat
28gCarbs
4gSugar
3gFiber
780mgSodium
82mgChol
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Instructions
1
Prep
Clean and cut octopus into 4cm pieces, separating legs and chunking body. Smash 10 garlic cloves. Halve 400g cherry tomatoes. Rinse 2 tbsp capers. Chop 6 tbsp parsley. Slice and grill bread; halve 2 garlic cloves for rubbing.
2
Bloom
Heat 1/2 cup extra virgin olive oil in a heavy pot over medium heat for 1 minute. Add smashed garlic and 1 tsp chilli flakes, cook 90 seconds until garlic is pale gold and chilli has bloomed in the oil.
3
Sear
Add octopus pieces to the pot, stir to coat in oil, cook 5 minutes until octopus turns from purple to pink-grey at the edges and begins releasing its juices.
4
Build
Add halved cherry tomatoes, olives, capers, and 1/2 tsp salt. Stir once to combine. Cover tightly and reduce heat to low.
5
Braise
Cook 50 minutes, stirring every 15 minutes, until octopus is tender when pierced with a knife and sauce is thick and glossy. Lift lid for final 5 minutes if sauce needs concentrating.
6
Finish
Remove pot from heat. Stir through half the chopped parsley. Rub grilled bread with the cut garlic cloves and place in warm wide bowls.
7
Plate
Spoon polpo and sauce over the bread, scatter remaining parsley, drizzle with 2 tsp extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) cleaned octopus
- 1 tsp fine sea salt
- 1 tsp black pepper
- 12 garlic cloves
- 1 tsp dried chilli flakes
- 400g (14.1 oz) cherry tomatoes
- 60g (2.1 oz) pitted Gaeta olives
- 2 tbsp salted capers
- 150ml (2/3 cup) extra virgin olive oil
- 16g (large handful) flat-leaf parsley
- 120g (4.2 oz) rustic country bread