Polvo à Lagareiro
David RodriguesShare
Polvo à Lagareiro is a classic Portuguese dish where tender roasted octopus meets golden, garlicky potatoes and plenty of olive oil. Simple ingredients, big comforting flavors.
Prep Time: 10 minutes Cook Time: 75 minutes Servings: 4
Ingredients
- 2-4 lbs. octopus
- 2 lbs. small potatoes, unpeeled
- 1 onion, whole
- 5 garlic cloves, chopped
- 1/2 small onion, chopped
- 5-6 tbsp. olive oil
- Salt and pepper to taste
- 3 tbsp. parsley, chopped
- 2 bay leaves
- Olives for garnish
Instructions
- Preheat oven to 400°F.
- Prepare octopus by rinsing it to remove sand, and removing the beak by pushing it out. Put it in a large pot (with no water), over medium heat, along with a whole onion. Put the lid on and cook on medium heat for 40 minutes. The octopus will release and cook in its own water. Move it occasionally so that it doesn't stick to the bottom of the pot.
- Remove octopus and cut full length tentacles, set aside.
- Parboil potatoes, about 10-15 minutes.
- Place potatoes in a single layer, in an oven-safe dish. Using the back of a spoon, gently push down on each potato (Batatas a Murro).
- Season with salt and pepper, and drizzle 2 tbsp. of olive oil over potatoes.
- Tuck the bay leaves under the potatoes, and top with chopped onion and garlic. Place octopus tentacles on top, sprinkle parsley, and drizzle with remaining olive oil.
-
Bake in the oven at 400°F for 25 minutes. Garnish with olives.