Luciana-style octopus is a main dish from the Campania tradition, specifically from an ancient fishermen’s village called Santa Lucia.
These fishermen were experts at cooking octopus in a tender and flavorful way, which is where this name comes from.
It’s a delicious main course that I wanted to try and prepare myself.
These days the weather is always changeable, and today is no exception.
It bothers me a lot because it’s a humid heat, and I wonder when the beautiful sunny days will return.
Since I had some time to cook this morning, I decided to prepare this recipe 😉
Luciana-style octopus is a very flavorful and simple dish, in which cherry tomatoes, olives, and capers are added.
With the sauce that will form, you can make the classic “scarpetta” or dress some spaghetti 😉
A true delight for everyone.
You can also use a frozen octopus that is already cleaned.
You can serve Luciana-style octopus with slices of bread 😀
What do you say about preparing it yourself?
P.S.: Here are three more recipes I suggest trying with octopus:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 253.14 (Kcal)
- Carbohydrates 15.28 (g) of which sugars 14.20 (g)
- Proteins 23.46 (g)
- Fat 11.89 (g) of which saturated 2.15 (g)of which unsaturated 5.00 (g)
- Fibers 3.24 (g)
- Sodium 1,134.71 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Luciana-style Octopus
- 1.76 lbs octopus
- 1.1 lbs cherry tomatoes
- 5.3 oz Gaeta olives
- 2.8 oz capers
- 1 bunch parsley
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 pinch chili pepper
Tools
- 1 Scissors
- 1 Wooden spoon
- 1 Knife
- 1 Mezzaluna
- 1 Pan
Steps for Luciana-style Octopus
Clean the octopus by emptying the lateral sack and cleaning the inside of the head. Remove the eyes and the beak with scissors or a sharp knife. Wash well under cold running water to remove any sand residue.
In a pan, heat the oil with the garlic clove, olives, capers, and chili pepper.
After a few minutes, add the whole cherry tomatoes.
After 5 minutes, add the octopus, cover with the lid, and let it cook for about an hour.
Stir occasionally. Towards the end of cooking, add salt and pepper. Chop and add the parsley.
Serve and enjoy your meal.
Do you want to stay updated on the latest news? Come and visit my Facebook page and become a fan. You can also find me on Instagram, Twitter and Pinterest
