Baby Octopus Luciana Style

Baby Octopus Luciana Style

Ingredients:

  • 500g baby octopus, cleaned
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 1 small red chilli, chopped (optional, for a bit of heat)
  • 400g canned crushed tomatoes
  • 100ml dry white wine
  • 50g black olives, pitted and sliced
  • 1 tbsp capers, rinsed
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish
  • Lemon wedges, for serving
  • Crusty bread, for serving

Instructions:

  1. Prepare the Octopus:
    • If not already done, clean the baby octopus by removing the beak and innards. Rinse well under cold water.
  2. Sauté the Aromatics:
    • Heat the olive oil in a large pan over medium heat. Add the minced garlic, chopped red onion, and red chilli (if using). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
  3. Cook the Octopus:
    • Add the baby octopus to the pan and cook for 3-4 minutes until they begin to turn opaque.
  4. Deglaze with Wine:
    • Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavours to meld.
  5. Add Tomatoes and Seasonings:
    • Stir in the crushed tomatoes, olives, capers, and oregano. Season with salt and pepper to taste. Bring the sauce to a simmer.
  6. Simmer to Tenderness:
    • Reduce the heat to low, cover the pan, and let the octopus cook gently for about 35-40 minutes, or until tender. Stir occasionally.
  7. Garnish and Serve:
    • Once the octopus is tender and the sauce has thickened, remove from heat. Sprinkle with fresh parsley.
  8. Serve:
    • Serve the baby octopus Luciana style hot with lemon wedges on the side. Enjoy with crusty bread to soak up the rich tomato sauce.
Back to blog