Octopus alla Lucìana, so-called from the famous village of Santa Lucia is a typical Neapolitan cuisine recipe.


4 Tbsp Extra-virgin olive oil
3 to 4 cloves garlic finely sliced
1 red chili pepper, finely chopped
2 cups of tomato pulp
1 1/2 lb octopus, cleaned
4 Tbsp fresh parsley finely chopped
Sea salt and ground fresh pepper to taste


  • Rinse octopus thoroughly under running water.
  • Heat oil in a large frying pan over medium-high heat.
  • Sauté the garlic and chili pepper with a pinch of salt for about two to three minutes.
  • Add the tomato pulp, stir well and cook for about 3 minutes.
  • Add your octopus, parsley, and little salt and pepper; reduce the heat to medium-low.
  • Stir gently, cover the lid, and cook for about one hour; stir occasionally.
  • Remove from the heat, and allow your octopus to cool down for about 15 to 20 minutes.
  • Taste and adjust the salt and pepper, and serve.

Servings: 4

Preparation Time: 1 hour and 20 minutes

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