Join me while I prepare the #PolipettiAllaLuciana, a classic of #Neapolitan cuisine. This dish, full of intense Mediterranean flavors and aromas, is always a big hit with my guests. Follow my steps and bring the #AuthenticTasteofNaples into your kitchen!
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PREPARATION
00:00 To prepare Luciana octopus, the first step is cleaning the fish. Octopus can be of different sizes smaller or bigger but often this recipe is also made with octopus. First, you need to eliminate the intestine contained in the bag by turning the baby octopus upside down and removing everything inside.

01:03 Next, we remove the eyes, which can be done with scissors or a small knife. The next step is the elimination of the rostrum, the central "tooth" located in the center of the tentacles. We push from the bottom up to make it come out, and once removed, the octopus is ready to be rinsed thoroughly and finally cooked.

01:47 Now that the baby octopuses are ready, let's get down to cooking them. In a large saucepan, pour some extra virgin olive oil, add the minced garlic and chilli pepper and brown them. Insert the parsley stems, then add the baby octopuses and let them brown over high heat until they turn a nice red colour.

02:35 At this point, let's add the cherry tomatoes, some water, capers and olives. We cover the pot, lower the heat as soon as it comes to a boil and let it cook for an hour and a half.

03:09 The baby octopuses are ready when they give off an irresistible scent. At this point, add salt, pepper and parsley. Plate up and serve with slices of toasted bread, the ideal accompaniment for this typical dish. Enjoy your meal!

INGREDIENTS
Octopus (about 1 kg) 8
San Marzano or cherry tomato 600 g
Extra virgin olive oil 100 g
Red pepper 1
Garlic 2 cloves
Desalted capers 30 g
Black olives of Gaeta 150 g
Parsley 1 sprig
Salt to taste
Pepper as needed

To accompany
Toasted slices of homemade bread to taste