Anyone who knows me knows that I really L-O-V-E stewed preparations, especially those with fish: so juicy and succulent, ideal for “scarpetta”! The best way to cook octopus, a very tender and even unexpectedly lean fish, is stew with tomato, olives and capers.
Ode to Naples and its food! The so-called “luciana-style octopus” doesn’t refer to a good housewife but to the place where this recipe was born, the village of Santa Lucia, a historic district of Naples, a land full of delicious things!
SERVES 2-3 PEOPLE
READY IN 55’
1 small octopus (about 28 oz)
2 tablespoons extra virgin olive oil
Pepper to taste
1 chilli pepper
1 cup tomato sauce
2 tablespoons black olives
1 tablespoon capers
Salt to taste
STEP 1: CLEAN THE OCTOPUS
Wash the octopus under water, then beat it with the meat tenderizer (to make it softer) and drain it in a colander.
STEP 2: BROWN
Place the octopus in a pan upside down. Add oil, pepper and chilli pepper and gently brown for 5 minutes.
STEP 3: ADD THE REMAINING INGREDIENTS
Now add the tomato puree, olives and capers. Cook over low heat for about 45 minutes.
5 minutes before turning off the heat, season with salt.
#getBready & enjoy your meal