Polpo alla Luciana, stuffed octopus

Ingredients

• 500 g frozen baby octopus
• 10 g parsley
• 50 g olives
• 1/2 tablespoon capers in vinegar
• 2 stalks green garlic
• 1/4 teaspoon salt
• 4 tablespoons olive oil
• 1 red chili
• 50 g olives
• 1/2 tablespoon capers in vinegar
• 2 stalks green garlic
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 200 g tomato passata
• 5 g parsley

Preparation

1. Thaw the octopuses in a tightly sealed bag in cold water for 30 minutes. Rinse them quickly and pat dry with paper towels. 2. Chop the parsley and 2 stalks of green garlic. Mix 10 g of parsley with 50 g of chopped olives, 1/2 tablespoon of drained capers, 2 chopped stalks of green garlic and 1/4 teaspoon of salt. 3. Stuff the octopuses’ sacs with the mixture and secure the opening of each one with a toothpick. 4. Heat 4 tablespoons of olive oil in a pan. Fry the octopuses for 5 minutes, until they turn red, then add the sliced chili, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, 50 g of olives, 1/2 tablespoon of capers and 2 chopped stalks of green garlic. Simmer over low heat for 15 minutes, until they start to soften. 5. Add the tomato passata and simmer for another 5 minutes, until the sauce thickens. Remove the toothpicks and sprinkle with the remaining parsley.