Luciana-style octopus is a typical Neapolitan recipe: octopus stewed with tomato sauce, olives and capers. A simple, tasty and authentic Mediterranean dish, born in the tradition of the Santa Lucia district.
Step 1 of 7: Defrost and rinse the octopus under running water and dry it well.
Step 2 of 7: In a pan, add extra virgin olive oil, the garlic clove in its skin and the chopped chili pepper; sauté for a few minutes.
Step 3 of 7: Add the dried octopus and cook until it curls up.
Step 4 of 7: Deglaze with white wine and let the alcohol evaporate.
Step 5 of 7: Add the tomato sauce, capers and olives and season with salt.
Step 6 of 7: Cover and cook over low heat for 20 minutes.
Step 7 of 7: At the end of cooking, sprinkle with chopped fresh parsley and serve.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Molluscs
| Average values | Per serving640 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,073 kJ496 kcal | 324 kJ77 kcal |
| Fat | 15.94 g | 2.49 g |
| of which saturated fatty acids | 3.2 g | 0.5 g |
| Carbohydrates | 12.16 g | 1.9 g |
| of which sugars | 8 g | 1.25 g |
| Fibre | 3.01 g | 0.47 g |
| Protein | 63.23 g | 9.88 g |
| Salt | 2.82 g | 0.44 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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