Today I’m proposing a Mediterranean recipe because the desire for the sea and light-heartedness never fails, not even at Christmas!

Since I have a couple of small octopuses from the local fishmonger in the freezer, I thought of stewing them with soft polenta. What do you think?

It’s a simple preparation with a few ingredients and it comes from Naples, a beautiful city which has been much talked about since Maradona’s death!

Did you know that in Naples octopus is still fished today in terracotta amphorae? The octopus has been fished since ancient times using various techniques. Today, octopus is mainly fished using “alla polpara”, but in ancient times, the “anforette” technique existed. Subaqueous archaeology has yielded numerous amphorae which show that the amphora was a container for food, wine and fresh fish. Among the food stored and transported in boats were octopus and fish in general.

In Naples octopus is dressed with oil and tomatoes and sometimes olives and capers are added.

Here is my classic version of “Luciana style” baby octopus accompanied by a “Northern” touch, polenta!

This dish is perfect to be cooked slowly in my Merope!

Ingredients for two people

Preparation methodology

In my Merope, I sautéed the garlic and parsley, added the tomato sauce (1) and let it take on flavour for about five minutes. Then I added the cleaned baby octopus (2) with their eyes and mouth removed.

A chopped chilli pepper and let it simmer – we would say “pipare” – for about 40 minutes with the lid on.

Keep in mind that the cooking time depends on the size of the octopus!

Did you notice that I didn’t use salt? The octopus are cooked in their own water which is very tasty and therefore we do not need to add salt.

“Luciana style” baby octopus can be served with toasted bread croutons rubbed with garlic (as in the cover photo) or with soft polenta.

Michela Oppo

“Cooking teacher, Venetian by adoption, born and lived until the age of 18 in the city of La Spezia from a Sardinian father and a Ligurian mother, from La Spezia to be precise, with a little Piedmontese blood. I left pieces of my heart in Shanghai, Buenos Aires and London. There are many reasons why I cook, to feed and to nourish myself of course, but I think I cook above all for love, for love of my loved ones and why not, to be loved in turn. I love the tango, the sea, books that make you dream, ceramics, fans, languages and… cooking and baking of course!”

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