Luciana-style octopus - polpo alla Luciana

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This Luciana-style octopus recipe demonstrates one of the most simple (and best) ways to cook this glorious octopod. Using so few ingredients allow the flavours to speak for themselves. Slice and serve as a starter, or even as part of an antipasti selection. This recipe is taken from the book Naples and the Amalfi Coast by The Silver Spoon, published by Phaidon. Photographs by Simon Bajada.

First published in 2017




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


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
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)
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)

Discover more about this region's cuisine:

The Silver Spoon was first conceived and published when a select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience.

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