Name: Polpo alla Luciana (Luciana-Style Octopus)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 lb octopus, cleaned; 2 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 cup dry white wine; 1 can (14 oz) crushed tomatoes; 1/4 cup black olives, pitted and halved; 2 tablespoons capers, rinsed; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish); Crusty bread, for serving

Jump to Recipe·Print Recipe

Polpo alla Luciana (Luciana-Style Octopus) a beloved Neapolitan classic, Polpo alla Luciana features tender octopus slow-cooked in a rich tomato sauce infused with garlic, olives, capers, and parsley. This rustic dish comes from the seaside village of Santa Lucia and perfectly captures the soul of coastal Italian cooking.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lb octopus, cleaned

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

½ teaspoon crushed red pepper flakes (optional)

½ cup dry white wine

1 can (14 oz) crushed tomatoes

¼ cup black olives, pitted and halved

2 tablespoons capers, rinsed

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Crusty bread, for serving

Directions

I start by rinsing the octopus under cold water and patting it dry. If it’s large, I cut it into smaller pieces for easier cooking.

In a heavy-bottomed pot, I heat olive oil over medium heat and sauté the garlic and red pepper flakes until fragrant, about 1–2 minutes.

Then I add the octopus and cook it for around 5 minutes until it releases its juices.

Next, I pour in the white wine and let it simmer for 3–4 minutes to allow the alcohol to evaporate.

I stir in the crushed tomatoes, olives, and capers, and season everything with salt and pepper.

I cover the pot and let it simmer on low heat for 45–60 minutes until the octopus becomes tender.

If the sauce needs thickening, I remove the lid and let it reduce for another 10–15 minutes.

To finish, I garnish with fresh parsley and serve it with crusty bread to soak up all that rich sauce.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 70 minutes

Servings: 4 servings

Calories: 310 kcal per serving

Variations

Sometimes I swap the black olives for green ones to change up the flavor. For a spicier kick, I add more red pepper flakes. If I want to make it heartier, I serve it over polenta or pasta instead of just bread. For a slightly different touch, I occasionally throw in a bay leaf or two while it simmers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat until hot. It can also be frozen for up to one month, though the texture of the octopus may soften slightly after thawing.

FAQs

How do I know when the octopus is tender?

I check the tenderness by piercing the thickest part with a fork—it should slide in easily without resistance.

Can I use frozen octopus?

Yes, I often use frozen octopus. I just make sure it’s fully thawed and cleaned before cooking.

What kind of wine works best?

I like using a dry white wine like Pinot Grigio or Sauvignon Blanc. It adds depth without overpowering the other flavors.

Can I make this dish in advance?

Absolutely. I think it tastes even better the next day as the flavors continue to develop.

Is this dish gluten-free?

Yes, the dish itself is gluten-free. I just make sure to serve it with gluten-free bread if needed.

Conclusion

Polpo alla Luciana is one of those timeless Italian dishes that I keep coming back to. It’s rich, comforting, and full of seaside charm. Whether I make it for a special occasion or a quiet night in, it always delivers warmth and depth with every bite.

Recipe:

Polpo alla Luciana (Luciana-Style Octopus)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 70 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Polpo alla Luciana is a classic Neapolitan dish featuring tender octopus slow-cooked in a rich tomato sauce with garlic, olives, capers, and parsley. Originating from the coastal village of Santa Lucia, this recipe captures the heart of Southern Italian seafood cuisine.

Instructions

Rinse the octopus under cold water and pat dry. Cut into smaller pieces if large.
In a heavy-bottomed pot, heat olive oil over medium heat. Sauté garlic and red pepper flakes until fragrant, about 1–2 minutes.
Add the octopus and cook for 5 minutes until it releases its juices.
Pour in the white wine and simmer for 3–4 minutes to let the alcohol evaporate.
Stir in the crushed tomatoes, olives, and capers. Season with salt and pepper.
Cover and simmer on low heat for 45–60 minutes until the octopus is tender.
If needed, remove the lid and reduce the sauce for another 10–15 minutes.
Garnish with fresh parsley and serve with crusty bread.