Polvo à Lagareiro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the octopus in a large pot with enough water to cover it completely. Add one bay leaf.

   Kokkens note: You can add a cork to the pot while boiling octopus, an old trick believed to make it more tender.

2. 2

   Bring the water to a boil, then reduce heat and simmer the octopus for about 45-60 minutes, or until very tender when pierced with a fork.

   Ca. 1 t.

   Kokkens note: Cooking time varies greatly depending on the size and freshness of the octopus.

3. 3

   While the octopus is cooking, preheat your oven to 200°C (390°F).

   Ca. 10 min.

4. 4

   Wash the potatoes thoroughly and place them in a separate pot with cold water and a pinch of salt. Bring to a boil and cook until just tender, about 15-20 minutes.

   Ca. 20 min.

5. 5

   Drain the cooked potatoes and place them on a baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until slightly flattened but still holding together.

   Ca. 5 min.

   Kokkens note: Don't over-smash; you want them rustic with some texture.

6. 6

   Once the octopus is cooked, drain it and cut it into serving-sized pieces if desired, or leave whole if small enough. Place the octopus pieces on the baking sheet with the smashed potatoes.

   Ca. 5 min.

7. 7

   Add the smashed garlic cloves and the remaining bay leaf to the baking sheet. Drizzle generously with olive oil, ensuring both the octopus and potatoes are well coated.

   Ca. 2 min.

8. 8

   Season everything with salt and black pepper.

   Ca. 1 min.

9. 9

   Roast in the preheated oven for 20-30 minutes, or until the octopus is slightly crispy at the edges and the potatoes are golden brown and crunchy.

   Ca. 30 min.

   Kokkens note: Flip the potatoes halfway through for even crisping.

10. 10

    Remove from the oven, transfer to a serving platter, and sprinkle with fresh chopped parsley.

11. 11

    Serve immediately, drenching with the flavorful pan juices.