Polipo alla Luciana

Octopus alla Luciana

This preparation is called alla Luciana because it is a favorite among the fishermen of Naples, particularly those from Santa Lucia point (Luciana).

2 lbs. stone octopus
1/2 lb. ripe tomatoes, peeled, chopped and seeded
1 cup olive oil
1 handful parsley
1 clove garlic
salt
pepper

Tenderize the octopus by beating with a mallet on a hard, preferably marble, table. Clean, wash and cut into quarters. Put the octopus into a baking dish or pot (a terracotta pot is preferable for this preparation), add salt and pepper to taste with the tomatoes, olive oil, parsley, garlic and salt to taste. Seal the pot with aluminum foil fastened with string, and place the cover on top. Cook over low heat or in oven at 425ºF for 1 1/2 hours, shaking the pot occasionally, so that the octopus does not stick to the bottom. Remove from oven.

Polipo alla Luciana may be served in the cooking pot or dished out on a serving platter. Serve hot, warm or at room.