Luciana-style octopus - polpo alla Luciana

PT2H20M

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Ingredients

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Luciana-style octopus

  • 1 octopus, weighing 450-680g, cleaned
  • 200ml of olive oil
  • 1 lemon, sliced
  • 1 sprig of parsley, chopped
  • 1 red chilli, sliced into thin rings
  • salt
  • black pepper
1
Place the octopus in a Dutch oven (casserole) and add the olive oil, lemon slices, parsley, and chili pepper and season with salt and black pepper
2
Cover the dish with a sheet of parchment paper, securing it firmly with kitchen string, place the lid on top, and cook over medium heat for about 2 hours (without removing the lid)
3
Remove from the heat, let the octopus cool in the dish, then cut into pieces and rounds and serve with its sauce (it is also good warm or even cold)
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