Grandma’s Luciana octopus recipe is a typical second course of Neapolitan Mediterranean cuisine, perfect for a lunch or dinner with friends.
Perfect to make in summer with San Marzano tomatoes but equally delicious in winter with canned tomatoes or tomato puree. The octopus cooks together with the sauce in a thick-bottomed pot without needing to add liquids, as the octopus will release its own juices.
My advice is to purchase maybe 2 smaller octopuses of 1 lb each instead of one larger octopus, so the flavors will blend sooner and cook in less time.
If you are lovers of octopus, then I recommend trying Grandma’s Luciana Octopus recipe!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grandma’s Luciana Octopus
- 2 octopuses (1 lb each)
- 2 1/4 cups tomato puree
- 2 cups San Marzano tomatoes (or cherry tomatoes)
- 3 cloves garlic
- 0.7 oz salted capers
- 1.8 oz Gaeta olives
- 1 fresh chili pepper
- 2 bunches parsley
- 3 tbsps extra virgin olive oil
- 2 pinches salt
Steps
Cleaning the octopus: rinse the octopus well under running water. If it’s fresh, there’s no need to tenderize it; if not, you can lightly tenderize it to soften the fibers.
Remove the eyes and central tooth, the innards inside the head, and wash the suction cups thoroughly under running water.
Sauté: in a clay pot or large saucepan, heat a generous amount of olive oil, add the whole garlic clove (to be removed at the end of cooking) and some chopped fresh chili pepper.
Sauté for a few moments.Cooking the octopus: place the whole octopus in the pot, after a few minutes, you will see it “curl” and change color. This is the moment when, if desired, you can deglaze with white wine.
Once evaporated, lower the heat.Adding other ingredients: cut the tomatoes in half and add them to the octopus.
Rinse the capers well under running water to remove excess salt and add them to the rest along with the tomato puree.Add also the olives.
Slow cooking: cover the pot with a lid and let it simmer on very low heat for about 40-50 minutes.
The octopus will release abundant cooking liquid, and it should cook right in this juice, which will absorb all the flavors, so there’s no need to add water. The octopus will be ready when tender, check by poking it with a fork.Final touch: at the end of cooking, adjust the salt (after tasting the sauce, given the presence of capers and olives), remove the garlic, and sprinkle with plenty of fresh chopped parsley.
Luciana octopus is excellent served warm and pairs perfectly with toasted bread slices or croutons, ideal for soaking up the delicious sauce.
Storage, tips, and variations
Grandma’s Luciana Octopus can be stored in the refrigerator in an airtight container for 2 days.
Alternatively, you can also freeze it, and it will keep very well for a couple of months, and it will be even more flavorful and tender.
For a thicker sauce ideal for pasta, you can use only tomato puree.
If you prefer a more rustic sauce, use cherry tomatoes and canned tomatoes.
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