Luciana-style Baby Octopus


- 500g baby octopus

- 700g cherry tomatoes

- 1/4 cup extra-virgin olive oil

- 2 cloves of garlic

- 1/4 bottle of white wine

- 200g taggiasche olives (or black olives) 

- Salt and pepper

- 1 bunch fresh parsley (flat leaf) 

- 1 Fresh red chilli (or two, depending on your preference)

- 1 Lemon

- Toasted sourdough bread (to serve with)


- Heat the 1/4 of extra-virgin olive oil to medium hot in a deep frying pan 

- Add the thinly cut garlic, red chilli and parsley in the frying pan to fry slightly

- Wash the baby octopus

- Add the baby octopus in the frying pan and mix for a few minutes

- Add the white wine and the freshly squeezed lemon juice, and simmer for about 10 minutes

- Add the cherry tomatoes (cut in half) and simmer until they soften up and turn into a thick sauce (for about 20/30 minutes)

- Add salt and pepper in the sauce to taste

- Add the thinly cut olives and mix everything for another 10 minutes

- Leave the dish to cool down in the pan 

- Serve in a bowl with toasted sourdough bread

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