Main CourseDinner

Polvo à Lagareiro

Name: Polvo à Lagareiro
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 1.5 kg octopus cleaned; 800 g potato small, unpeeled; 8 clove garlic peeled, lightly smashed; 0.75 cup olive oil; 2 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp parsley fresh, chopped

This classic Portuguese dish features tender, roasted octopus bathed in olive oil and garlic, served with smashed, crispy potatoes. It's a flavorful and satisfying main course that highlights fresh seafood.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 855 kcal

Gluten-free

Allergen information: may contain fish and molluscs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgoctopus, cleaned
800 gpotato, small, unpeeled
8 clovegarlic, peeled, lightly smashed
0.75 cupolive oil
2 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspparsley, fresh, chopped

Equipment

fork · large pot · baking sheet · oven · cutting board · knife · potato masher

The method

Step by step

1
Place the octopus in a large pot with enough water to cover it completely. Add one bay leaf.
Cook’s note: You can add a cork to the pot while boiling octopus, an old trick believed to make it more tender.
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.
About 1 hr
Cook’s note: Cooking time varies greatly depending on the size and freshness of the octopus.
3
While the octopus is cooking, preheat your oven to 200°C (390°F).
About 10 min
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.
About 20 min
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.
About 5 min
Cook’s note: Don't over-smash; you want them rustic with some texture.
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.
About 5 min
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.
About 2 min
8
Season everything with salt and black pepper.
About 1 min
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.
About 30 min
Cook’s note: Flip the potatoes halfway through for even crisping.
10
Remove from the oven, transfer to a serving platter, and sprinkle with fresh chopped parsley.
11
Serve immediately, drenching with the flavorful pan juices.

Per serving

Nutrition

78%Score

Calories: 855.2kcal
Protein: 72.3g
Carbs: 37.7g
Fat: 44.6g
Fibre: 5g
Sugar: 1.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Polvo à Lagareiro in an airtight container in the refrigerator.

Reheating

Gently reheat in the oven at 150°C (300°F) until warmed through, or in a pan over medium heat.