Octopus alla Luciana
Ingredients
4 tablespoons extra virgin olive oil
2 clove garlic, thinly sliced
1–2 teaspoons dried chilli flakes (use as much as you can handle!)
1-2 tablespoons of baby capers (either in salt or vinegar) well rinsed
2-3 tablespoons of pitted olives
1 kg baby octopus, cleaned (see Note or ask your fish monger to do so))
200 ml white wine
1 tablespoon tomato paste
200 ml water
salt flakes
roughly chopped flat-leaf parsley, to garnish
crusty bread, to serve
Method
Heat the olive oil in a large, heavy-based frying pan over medium heat, add the chopped garlic and chilli flakes and cook for for another 30 seconds or until the garlic smells fragrant and it light golden. Add the baby octopus, then pour in the wine and tomato paste, cook for 1–2 minutes over medium/high heat or until the alcohol has evaporated. Add the water, capers and olives and bring to a simmer, then cover with a lid and cook over low heat for 1 to 1–1/2 hours or until the baby octopus is fork tender. Taste for salt and adjust accordingly.
Scatter with chopped parsley and serve hot with chunks of bread to mop up that glorious sauce.
