The Italian Octopus Recipe You Can't Resist: Polpo alla Luciana

This iconic Neapolitan dish made with tender octopus is a simple stew to make but with the
most remarkable flavours. Prepared using peeled tomatoes, garlic, olives, capers and fresh
parsley it is truly a symbol of the Mediterranean and an ode to fishermen who would cook their
freshly caught octopus dockside at the end of their day.

#octopus #italianfoodrecipes #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Polpo alla Luciana
0:33 Ingredients for Polpo alla Luciana
1:56 How to Clean the Octopus
2:28 How to Cook the Octopus
5:22 How To Make the Sauce
7:45 How to Serve Polpo alla Luciana
8:46 How to Eat Polpo alla Luciana, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

For all octopus lovers out there 🐙 this is the recipe you have been waiting for

[rochusheller]

Hi Vincenzo, greetings from Munich in Germany! I tried so many recipes from your channel, yesterday pasta nera with seafood. You really woke-up my desire for classy and original Italian food. You passion for your country, its culture and its food is wonderful to feel in any of your videos! Carry on with that and don't think about US pseudo cooks and TikTok stars! You are my star!
Now it's time for preparing the dough for tonights lasagna bolognese.

[coslettpoke]

I'm on a low-carb diet, this looks perfect for tonight!

[tonythehappynerd]

I remember watching your first video. How time flies.
The one thing I like about your channel is that I learn about new foods that I’m not familiar with, I love it!

[Horoong]

Watching you from Russia. You have discovered real Italian cuisine for me, thank you ❤!!

[fredfable]

A true "madonna santa"!! from Chicago.
Applause and standing ovation!
Beautiful/Bellissimo!!

[Bootmahoy]

Yes, indeed, chef, this is the one I’ve been waiting for. One of the greatest benefits of living in New York City, for me, is the ready availability of fresh seafood. The Fulton Fish Market is perhaps the most well known. It’s kind of like Zabar’s Market as a showplace for exotic food, which is definitely cool, but I actually favor the smaller fish markets in Chinatown.

[flachiefmahomes]

I love octopus but have always been hesitant to make it at home for fear of it being tough. This recipe seems fool proof and very simple. I will be trying this very soon. Thanks for sharing 👍
I'm watching you from Florida

[TomTom-rutx]

thank you Vincenzo this is my favorite dishes, octopus are so nutritious and deserved to be loved more I reckon. please do more seafood dishes if you can please 😊😊

[kyproset]

Thank you, Vincenzo, congrats again for your newborn. In Greece we have a similar recipe, the only difference is that we add a little red wine to the sauce along with a bay leave and a cinnamon stick.

[ValkyriaFireWolf]

Watching you from Ukraine. And I can say that I absolutely love seafood. Once I've tried a delicious octopus dish in Greece, but I was always afraid to cook octopus myself, because it's expensive and sometimes hard to get in my country. But I will definitely try to make this one! Thank you Vincenzo for sharing the authentic recipes of your country with us! ☺️
One question about using frozen octopus: do you have to defrost it first?

[desi]

Watching from London, this dish looks amazing. I love octopus but have never cooked one because was not sure how to approach it :) This recipe looks simple and easy to follow, can't wait to try it.

[engc]

Greetings Vincenzo from Southern Ontario Canada. I love octopus and will try this one, thank you.

[BeforeMoviesSucked]

Vincenzo, my friend, I've been watching you for several years. This might be the most mouth-watering dish I've seen you make yet. God bless your good work, bringing the joy and cuisine of Italy to people around the world. Lane from Canada.

[elaishane]

Hi Vincenzo, i love your videos and have learnt a lot of good pasta recipes from you, so thanks in advance! I have a question about this video. Why not boil the octopus separately and then add it to the sauce? I'm just curious about why we cook it in the pan instead of boiling it, cause in Spain we tend to boil it in a cooking pot. Maybe it absorbs more flavours from the sauce when it cooks? Thanks in advance!

[warznemesis]

My father's from Naples and would make this for me and my brother and mother I still make this today thank you so much thank you so much for sharing this recipe with the world watching this video brought tears to my eyes of the memory of my father cannot thank you enough

[spike]

Living in Philippines, but I'm from Philadelphia, , Fly Eagles Fly, love your channel, my 4 grandparents were from Abruzzi, Pescara, Roseto degli

[adamellis]

I love it! We make an octopus recipe at my Turkish restaurant that is similar. Thank you for keeping your ingredients simple and of great quality, Vincenzo. 👏

[slowflame_music]

Vincenzo, can I please make a recipe request? I'm from Scotland and recently visited Italy (Naples, Montepertuso, Positano, Amalfi Coast in general) and fell madly in love with one particular dish: GENOVESE. In one week I ended up consuming this three times, at three different restaurants, all of which were incredible and varied in the most subtle but amazing ways. The sweetness is maddening and I feel it's one of those one-of-a-kind recipes. I've been making it at home since I returned from Italy, but it would make my year to see how YOU would tackle this dish, as it is noticeably absent from your channel. I'm sure you can show us the 'right way' to do the Genovese. Thank you 😁

[mdrakic]

Ah, the amazing feeling when you wake up to a video of your favourite seafood. This looks seriously amazing, always a must when I'm in Greece. However, very difficult to find in Sweden (although a sea country), but I'll have to dig deeper to find it.

But tell me, please, is 45 minutes enough to really make it tender and soft?