Baby Octopus Luciana Style

Instructions:

1. Prepare the Octopus:
   • If not already done, clean the baby octopus by removing the beak and innards. Rinse well under cold water.
2. Sauté the Aromatics:
   • Heat the olive oil in a large pan over medium heat. Add the minced garlic, chopped red onion, and red chilli (if using). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
3. Cook the Octopus:
   • Add the baby octopus to the pan and cook for 3-4 minutes until they begin to turn opaque.
4. Deglaze with Wine:
   • Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavours to meld.
5. Add Tomatoes and Seasonings:
   • Stir in the crushed tomatoes, olives, capers, and oregano. Season with salt and pepper to taste. Bring the sauce to a simmer.
6. Simmer to Tenderness:
   • Reduce the heat to low, cover the pan, and let the octopus cook gently for about 35-40 minutes, or until tender. Stir occasionally.
7. Garnish and Serve:
   • Once the octopus is tender and the sauce has thickened, remove from heat. Sprinkle with fresh parsley.
8. Serve:
   • Serve the baby octopus Luciana style hot with lemon wedges on the side. Enjoy with crusty bread to soak up the rich tomato sauce.