Polpo alla Luciana (Southern‑Italian Stewed Octopus with Tomatoes, Olives & Capers)

Ingredients

Contains shellfish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If frozen, thaw the octopus in the refrigerator overnight and pat dry; trim the beak and any rough bits if needed.

2. 2

   Heat the olive oil in a wide, heavy pot (Dutch oven) over medium heat until shimmering.

3. 3

   Add the chopped onion and sweat it until soft and translucent.

   Do not brown the onion; you want a sweet, soft base.

   6 min
4. 4

   Add the sliced garlic and crushed red pepper flakes (if using) and cook, stirring, until fragrant.

   1 min
5. 5

   Pour in the white wine and scrape up any browned bits from the bottom of the pot; let the wine reduce by about half.

   2 min
6. 6

   Stir in the crushed tomatoes, bay leaf, olives, capers, 1 tsp of the salt and half the pepper.

7. 7

   Nestle the whole octopus into the sauce, pressing it down so the tentacles are mostly submerged, then bring to a gentle simmer.

8. 8

   Cover the pot and simmer gently until the octopus is tender when pierced at the thickest part of a tentacle, 45–60 minutes.

   Start checking at 45 minutes; a tender octopus should be easily pierced with a knife but not falling apart.

   60 min
9. 9

   Remove the lid and increase heat to medium; simmer uncovered to reduce and thicken the sauce slightly.

   10 min
10. 10

    Transfer the octopus to a cutting board, cut into 3–4 cm pieces (or slice tentacles), and return the pieces to the pot.

11. 11

    Stir in the chopped parsley, lemon zest and lemon juice (if using); taste and adjust seasoning with the remaining salt and pepper.

12. 12

    Let the stew sit 5 minutes off the heat to meld flavors, then serve warm.

    5 min