Baby Octopus Alla Luciana | Authentic Neapolitan Recipe

Tender baby octopus slowly cooked in a rich tomato sauce with olives, capers, and white wine — this classic dish from the Borgo Santa Lucia neighborhood in Naples brings the flavors of the Mediterranean straight to your table.

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About This Dish

“Alla Luciana” comes from Borgo Santa Lucia in Naples — a historic fishermen’s district. Traditionally cooked slowly in terracotta pots, this recipe is a celebration of Naples’ love for seafood and bold Mediterranean flavors.

Ingredients (Serves 2–3)

Baby Octopus:	500 g (≈ 1 lb), cleaned
Cherry Tomatoes:	300 g (≈ 2 cups), halved
Tomato Paste:	1 tsp
Black Olives:	8–10, pitted
Capers:	1 tbsp (rinsed)
Garlic:	2 cloves
White Wine:	½ glass
Olive Oil:	4 tbsp
Fresh Parsley:	For garnish
Salt & Chili:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins

Step 1: Clean the octopus thoroughly and pat dry.
Step 2: In a wide pan, heat olive oil and sauté garlic and chili until fragrant. Add tomato paste and let it caramelize slightly.
Step 3: Add the octopus, stir for 2 minutes, then deglaze with white wine. Let the alcohol evaporate.
Step 4: Add cherry tomatoes, olives, and capers. Lower the heat, cover, and simmer gently for 35–40 minutes. The octopus will release its own juices, creating a rich sauce.
Step 5: Uncover during the last 10 minutes to thicken the sauce if needed.
Step 6: Sprinkle with fresh parsley and serve with crusty bread to soak up the sauce.

Tucci’s Tips

Don’t add water — octopus releases its own flavorful liquid.

Slow cooking is key for tenderness — resist the urge to rush.

Serve with toasted bread — it’s a sin to waste that sauce!

Variations

Spicy Version: Add more chili for a fiery kick.
With Potatoes: Add diced potatoes halfway for a hearty twist.
Extra Flavor: A few anchovies in the base add depth (skip for strict seafood-only).

Did You Know?

Historical Fact: This recipe was born in Borgo Santa Lucia, Naples, where fishermen used terracotta pots to slow-cook octopus after a day’s catch.

Fun Fact: Neapolitans say octopus must “swim three times” — in the sea, in wine, and in oil — for the perfect flavor!

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Storage & Thank You

Store leftovers in the fridge for up to 1 day. Reheat gently on low heat to maintain tenderness.

Can it be frozen? Yes — freeze in portions for up to 1 month. Thaw slowly and reheat gently.

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