Octopus Luciana Style

🛒 Ingredients

• Octopus 250 g · 205 kcal
• Cherry tomatoes 100 g · 18 kcal
• Garlic cloves 5 g · 7 kcal
• Red chili pepper, fresh 1 g · 0 kcal
• Capers, in brine, rinsed 10 g · 2 kcal
• Black olives, pitted 15 g · 17 kcal
• Dry white wine 25 g · 20 kcal
• Extra virgin olive oil 14 g · 126 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the octopus thoroughly; remove the beak and eyes if fresh, or thaw completely and pat dry if frozen.
2. In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the minced garlic and chopped chili pepper, sautéing until fragrant for about 2 minutes.
3. Add the whole or halved cherry tomatoes to the pot, crushing some gently with a spoon. Let them simmer for about 5 minutes until they start to soften.
4. Place the whole octopus into the pot. Add the capers, black olives, and pour in the dry white wine. Do not add water.
5. Cover the pot tightly and reduce heat to low. Let the octopus simmer in its own juices and the sauce for 60-90 minutes, or until very tender when pierced with a fork.
6. Once tender, remove the octopus from the pot and let it cool slightly. Cut it into bite-sized pieces or leave the tentacles whole, as preferred.
7. Return the octopus pieces to the sauce and continue to simmer for another 5-10 minutes to allow flavors to meld. Stir in fresh chopped parsley just before serving.
8. Serve hot, ideally with crusty bread to soak up the delicious sauce.