Photograph of the finished Polpo alla Luciana

Italy · Bạch tuộc om cà chua ô liu Polpo alla Luciana

Polpo alla Luciana

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 4 lb
  • Photograph of Canned tomatoes Canned tomatoes 2.2 lb
  • Photograph of Green olives Green olives 8.5 oz
  • Photograph of Caper buds Caper buds 3.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Bread Bread 4 loaves
  • Photograph of White wine White wine 1 cups

Method

  1. 1 Place the whole octopus in an earthenware pot along with olive oil, garlic, dried chili peppers, and canned tomatoes.
  2. 2 Without adding water or salt, the octopus naturally releases enough water and already has a salty, sea-like flavor.
  3. 3 Cover tightly and simmer over the lowest heat for 70 minutes without opening the lid during the process.
  4. 4 Opening the lid allows steam to escape, and the octopus is cooked dry instead of simmered in its own broth.
  5. 5 Check by inserting a toothpick into the foot; if the toothpick goes through easily, it's cooked through. Add olives and capers.
  6. 6 Simmer for the last 10 minutes until the liquid reduces, then sprinkle with parsley and serve with toasted bread.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: simmer under high pressure for 22 minutes, then release the pressure naturally; the octopus will release more water, so open the lid and simmer for 12 minutes until the liquid evaporates.

Start cooking