Entrée: Italy – Polpo Alla Luciana (Luciana-Style Octopus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

3 lb 5 oz / 1.5 kg octopus, cleaned
14 oz / 400 g canned whole tomatoes, crushed
3 1 / 2 oz / 100 g black olives, pitted and sliced
2 tbsp (30 g) capers, rinsed
3 cloves garlic, minced
4 tbsp (60 ml) extra virgin olive oil
1 / 2 cup (120 ml) white wine
1 tsp red pepper flakes
Salt and freshly ground black pepper to taste
2 tbsp (8 g) flat-leaf parsley, chopped
Lemon wedges, for serving

Instructions

1. **Prepare the Octopus:**
   - If not already done, clean the octopus by removing the beak and cutting out the eyes. Rinse thoroughly under cold water.

2. **Sauté the Garlic:**
   - In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.

3. **Cook with Wine:**
   - Add the octopus to the pot and pour in the white wine. Allow it to simmer until the wine reduces by half, around 5 minutes.

4. **Add Tomatoes and Simmer:**
   - Crush the canned tomatoes with your hands or a fork and add them to the pot. Stir in the olives and capers. Season with salt and pepper, then cover the pot and reduce the heat to low. Let the octopus cook for approximately 45 minutes to 1 hour, or until it is tender. The simmering time might vary depending on the size of the octopus.

5. **Finish and Garnish:**
   - Taste the sauce and adjust the seasoning if needed. Stir in the chopped parsley right before serving.

6. **Serve:**
   - Serve the Polpo alla Luciana hot, with a side of lemon wedges, allowing guests to squeeze fresh juice over their portion. This dish pairs beautifully with crusty bread to soak up the flavorful sauce.