Portuguese
Polvo à Lagareiro
Tender octopus is cooked slowly, then roasted with punched potatoes, garlic, bay leaves, and plenty of Portuguese olive oil. The dish should arrive glossy and fragrant, with crisped edges and soft potatoes soaked in the roasting juices.
Ingredients
- Cleaned octopus, thawed if frozen800g
- Small waxy potatoes500g
- Yellow onion, peeled and halved1 small
- Garlic cloves, thinly sliced6
- Bay leaves2
- Extra-virgin olive oil120ml
- Coarse sea salt2 tbsp, plus more to taste
- Fresh parsley or coriander, chopped2 tbsp
- Black pepperto taste
Method
- Place the octopus in a large pot with the halved onion and no salt; cover and cook over low heat in its own released liquid for 45 to 60 minutes, until a knife slides easily into the thickest part.
- Remove the octopus from the pot, let it cool slightly, then separate the tentacles and keep the head if desired.
- While the octopus cooks, heat the oven to 200°C.
- Spread the potatoes in a roasting dish over a bed of coarse sea salt and roast for 35 to 45 minutes, until tender.
- Remove the potatoes from the oven, brush off excess salt, and gently press each one with your palm or the bottom of a glass to crack it without breaking it apart.
- Place the octopus tentacles and punched potatoes in a roasting dish, scattering the sliced garlic and bay leaves over them.
- Pour the olive oil generously over the octopus and potatoes, season with black pepper, and add only a little salt if needed.
- Roast at 220°C for 15 to 20 minutes, basting once or twice with the hot olive oil, until the octopus edges are lightly crisp and the garlic is golden.
- Rest for 5 minutes, discard the bay leaves if preferred, and serve warm with the garlicky olive oil spooned over the top and chopped parsley or coriander scattered over the dish.
Common questions
Can I substitute the octopus with another seafood if I can’t find it?
Yes, but the dish changes a lot. Large squid or cuttlefish can work for a similar garlic-oil style, though they cook much faster and won’t have the same tender, meaty texture as octopus.
How do I know when the octopus is cooked properly?
It’s ready when a knife or skewer slides easily into the thickest part of the tentacle. If it still feels rubbery, keep it cooking gently and check every 5 to 10 minutes until tender.
What are the most common mistakes to avoid?
Don’t salt the octopus early, or it can tighten. Avoid boiling hard, which makes it tough. Also don’t overbake the potatoes before cracking them, and don’t skimp on olive oil at the end.
Can I make Polvo à Lagareiro ahead of time and reheat it?
Yes. Cook the octopus and potatoes ahead, then store separately in the fridge for up to 2 days. Reheat gently in the oven with olive oil so the octopus stays tender and the potatoes crisp up again.
What should I serve with Polvo à Lagareiro?
Serve it hot with a simple green salad, crusty bread, and a light white wine if you want a traditional pairing. Finish with extra chopped parsley or coriander and a drizzle of good olive oil.