Polpo alla Luciana

The polpo alla Luciana (Neapolitan-style octopus) is a classic dish from Neapolitan cuisine. Simple ingredients such as fresh tomatoes, olives and capers, cooked ever so gently, are the secret to a near-perfect fish course: tender octopus in a wonderfully fragrant sauce.

INGREDIENTS

• 2 small octopuses
• 450 g tomato passata
• 300 g cherry tomatoes
• 180 g Gaeta olives
• 80 g desalted capers
• 1 clove of garlic

• dried chilli pepper
• fresh parsley
• 1 glass of water
• extra virgin olive oil
• salt
  
  Preparing polpo alla Luciana is one of the true gems of traditional Neapolitan cuisine. According to tradition, this dish originated in the picturesque fishing quarter of Santa Lucia (a seaside district of Naples), where freshly caught octopus was cooked with simple local ingredients, turning it into an exquisite dish. The octopus is cooked together with fresh tomatoes, black Gaeta olives, capers and, of course, garlic, oil and chilli pepper.The method is straightforward; you can choose to cook two small octopuses or one large, good-quality octopus, adjusting the cooking time according to size. The secret to a tender texture lies in cooking it slowly with the pan covered: this way, the octopus keeps its moisture without losing its juices and flavour. If you have a terracotta casserole, it is the ideal choice for this recipe.Polpo alla Luciana is particularly delicious served hot, with slices of rustic bread to soak up the tasty sauce. That said, its flavour when served lukewarm shouldn't be underestimated either — perhaps on toasted bread croutons, wonderful as a starter or for a special aperitivo. Alternatively, you could also consider using moscardini alla Luciana (small musky octopus prepared the same way) for this dish.HOW TO PREPARE: POLPO ALLA LUCIANA1To prepare the polpo alla Luciana, start by heating a drizzle of oil with the garlic, olives, capers and dried chilli pepper. When it begins to sizzle, add the whole washed cherry tomatoes. 2Once the flavours have blended and the cherry tomatoes begin to soften, add the tomato passata and a glass of water. Stir and leave to cook. 3Meanwhile, clean the octopuses by removing the innards and beak, and wash the suckers very well, as they may contain sand. When the sauce starts to simmer, add the octopus to the pan. Cover with a lid and cook over a low flame for 50/60 minutes. 4Check the octopus's moisture and stir from time to time. Towards the end of cooking, once the octopus is tender, taste it, add salt if needed, and finish cooking without the lid. When the sauce has reduced slightly, finely chop the parsley and add it. 5Transfer the polpo alla Luciana to a serving dish and serve.