Luciana-style octopus - polpo alla Luciana

2 hours 20 minutes


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)