Octopus alla Luciana

Serves 4
 
4 octopus (about 1/2 pound)
2 garlic cloves
parsley
olive oil
salt
pepper

Preparation:

1. Clean the octopus and remove the intestines, eyes, and beak (leave the skin and tentacles intact).
2. Wash, dry and put the octopus in a crock.
4. Sprinkle with 12 tbs of olive oil, salt and pepper to taste and add the garlic and a sprig of parsley.
5. Cover with a lid and, using a very low heat let it simmer for about one hour.

It can be served hot, lukewarm, or cold. It works well as an appetizer.

This recipe appears to have come from the famous neighborhood of Santa Lucia in Naples, which would explain the origin of the name.

You can also cook it with tomatoes and/or spinach.