Polpo alla Luciana Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Polpo alla Luciana is a Neapolitan octopus stew slowly cooked with tomatoes, olives, capers, and garlic. The dish has intense, complex flavors from the Mediterranean ingredients. Serve as a main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Kg octopus (- 2.2 Pounds)
- 125 g olive oil (- ~½ cup, extra virgin )
- 400 g tomato passata (- ~1 ¾ cups)
- 250 g tomatoes (- ~½ pound, cherry )
- 150 g olives (- ⅓ pound, pitted (green and black) )
- 80 g capers (- ~3 oz (fresh or desalted))
- 2 chilies (- dried or fresh)
- 1 bunch parsley (- fresh )
- 250 ml water (- 1 cup)
- 2 garlic ( cloves)
- salt ( - to taste)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 1836mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1167mg
- Calcium
- 246mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.