Polvo à Lagareiro (Portuguese Roasted Octopus with Potatoes)

🧂 Ingredients

• 1.5 kg Whole octopus(Fresh or frozen and thawed. If frozen, ensure it's fully thawed.)
• 600 g Small new potatoes (or baby potatoes)(About 2-3 cm in diameter.)
• 200 ml Extra virgin olive oil(Use a good quality oil for best flavor.)
• 8 cloves Garlic cloves(Peeled and thinly sliced.)
• 1/2 cup Fresh parsley(Chopped, for garnish.)
• 1 piece Bay leaf(Optional, for boiling octopus.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the octopus: Clean the octopus thoroughly, removing the beak and eyes if not already done. Rinse under cold water.

   ⏱️ 10 minutes
2. 2

   Boil the octopus: Place the octopus in a large pot with enough cold water to cover it completely. Add a bay leaf if using. Bring to a boil, then reduce heat to a simmer. Cover and cook until the octopus is very tender. This can take 1 to 1.5 hours, depending on the size and freshness. Test for tenderness by piercing the thickest part of a tentacle with a fork; it should go in easily. Drain the octopus and reserve about 1/2 cup of the cooking liquid.

   ⏱️ 1 hour to 1 hour 30 minutes
3. 3

   Prepare the potatoes: While the octopus is boiling, wash the potatoes well, but do not peel them. Place them in a pot, cover with cold salted water, and bring to a boil. Cook until they are just tender when pierced with a fork, about 15-20 minutes. Drain them thoroughly.

   ⏱️ 20 minutes
4. 4

   Roast the potatoes: Preheat your oven to 200°C (400°F). Place the drained potatoes on a baking sheet. Drizzle with about 50ml of olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, or until they start to turn golden and slightly crispy.

   ⏱️ 25 minutes
5. 5

   Prepare the octopus for roasting: Once the octopus is tender, cut it into large pieces (tentacles and head). Pat them dry with paper towels. This is crucial for achieving a crispy exterior.

   ⏱️ 5 minutes
6. 6

   Roast the octopus: Add the octopus pieces to the baking sheet with the potatoes. Drizzle generously with about 100ml of olive oil. Scatter the sliced garlic cloves around the octopus and potatoes. Return the baking sheet to the preheated oven.

   ⏱️ 20 minutes
7. 7

   Finish the dish: After 20 minutes, the octopus should be heated through and starting to crisp up. The potatoes should be tender and golden. Remove from the oven. If desired, you can drizzle a little more olive oil and a splash of the reserved octopus cooking liquid over the dish. Toss everything gently.

   ⏱️ 5 minutes
8. 8

   Serve: Transfer the Polvo à Lagareiro to a serving platter. Garnish generously with fresh chopped parsley. Serve immediately while hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Lagareiro means 'fisherman's style', referring to the generous use of olive oil.
• ✓Smashing the boiled potatoes slightly before roasting helps them absorb more olive oil and become crispier.
• ✓Using high-quality extra virgin olive oil is key to the authentic flavor of this dish.
• ✓Don't overcook the octopus during boiling; it should be tender, not rubbery. The roasting step will add texture.
• ✓Ensure the octopus is well-dried before roasting to achieve a crispy skin.

🔄 Variations

• Add sliced bell peppers (red, yellow, or green) to the baking sheet along with the potatoes and octopus for added color and flavor.
• Increase the amount of garlic for a more intense garlic flavor.
• Add a pinch of red pepper flakes for a hint of spice.

🥗 Nutrition

Per serving