Octopus in tomato soup

Polpo alla Luciana

This delicious octopus soup comes from Santa Lucia in Campania. It is so rich and full of flavour. I recommend eating it with warm crusty bread. Ingredients for 4 people:

1. 1 large octopus

2. 1 dozen cherry tomatoes

3. 2 cloves garlic chopped

4. 1 dozen pitted black olives

5. Spoonful capers

6. 100 ml tomato passata sauce

7. to taste Peperoncino, dried chilli

8. Lots of fresh parsley

9. Olive oil

10. Pinch salt

Method:

1. Wash and chop octopus into small pieces. Chop garlic and tomatoes. Cook garlic and tomatoes in olive oil for about 3-4 minutes.

2. Add chopped olives, chilli, capers and lots of parsley. Then add the octopus and cook for a few minutes until it releases its water. Add passata, stir well.

3. Simmer uncovered stirring occasionally for about an hour, check for salt. Add more fresh parsley to serve. Trust me it's amazing!