The Italian Octopus Recipe You Can't Resist: Polpo alla Luciana

Von Vincenzo's Plate · 75 Min.

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Zubereitung

1. Crush the peeled tomatoes by hand in a large bowl and set aside.
2. Cut the head off the octopus if you prefer, then use kitchen scissors to cut around the head starting from the eyes.
3. Place a pan over medium heat. Add the crushed garlic, a few tablespoons of olive oil and a splash of water.
4. Lay the octopus tentacles in the pan so they spread out. Cover and cook for a few minutes. Remove the lid, add some water, cover again and cook for 3 to 5 minutes more.
5. Flip the octopus with tongs and cook for 5 more minutes. It should cook in its own released liquid; if using frozen octopus, add water yourself so it cooks in enough liquid.
6. Cut the octopus into pieces a few inches long with kitchen scissors.
7. Add the crushed tomatoes and cook on low heat for 40 minutes. Then add the pitted olives, capers and parsley.
8. Season with salt and pepper to taste, then cook uncovered for 5 more minutes.
9. Serve with sliced bread.

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