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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Add halved cherry tomatoes, olives, capers, and 1/2 tsp salt. Stir once to combine. Cover tightly and reduce heat to low.
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.
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.
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.