Polpo Alla Luciana

Polpo Alla Luciana

If you’d like to try your own hand at a traditional Neapolitan seafood dish at home, here’s one for you to try that uses one of my favourite ingredients from the sea – Octopus.

  • Prep time 30 min
  • Cooking time 40 min
  • Serves 4 people


  • 1200 g fresh cleaned octopus
  • 4 table spoon of olive oil
  • 4 gloves of garlic
  • Small fresh red chilli
  • 2 spoonfuls of black pitted olives
  • 1 tablespoon of capers
  • 500g of cherry tinned tomatoes
  • 1 small glass of white wine
  • Pepper and salt to season
  • 1 bunch of parsley
  • Crusty bread to serve
  • Method

  • Make sure the octopus is clean and washed.
  • Place the octopus in a pan of boiling water and allow to cook for 20 minutes.
  • Remove octopus from pan and drain.
  • Allow to cool and chop into small sections approx 2 cm cubed.
  • Place olive oil, 4 gloves of garlic, sliced chilli, olives and capers in a large pan.
  • Add 500 g of cherry tinned tomatoes into a pan and stir together.
  • Add your octopus and white wine and allow all to cook.
  • Add salt and pepper to season.
  • Once boiled reduce to simmer for 30 minutes and add parsley once simmering.
  • Serve with warm crusty bread drizzled in olive oil.