Octopus Luciana-style

Purpo alla Luciana

From Italian gastronomic tradition, the symbol of Campania regional cooking.

  • Time

    2 hours and 10 minutes

  • Difficulty

    Easy

  • Course

    Second Courses

  • Italian Region

    Campania

Ingredients

Servings 4

  • 1 ¾ lb octopus
  • ½ cup extra virgin olive oil
  • ⅝ lb tomatoes
  • 1 clove of garlic
  • 1 sprig parsley
  • salt and pepper to taste

Preparation

10 minutes preparation + 2 hours cooking

Clean the octopus, after beating it well and removing the mouth and eyes, then lay it in a terracotta vessel of the same size.
Salt and pepper to taste and pour oil over it.

Close the vessel with two sheets of straw paper, attaching them right round the vessel, put the cover on and cook over a very low heat for about 2 hours, shaking the vessel every now and again to avoid the contents sticking.

At the end, remove the paper and leaving the vessel on the heat, add the chopped parsley and garlic.

Serve hot.