Fish & SeafoodDifficulty: medium
Polvo à Lagareiro (Roasted Octopus & Potatoes)
Iconic Portuguese baked octopus with potatoes bathed in olive oil, garlic and parsley. Tender inside, crisp edges.
20
Prep Time
70
Cook Time
4
Servings
Ingredients
•1.2 kg octopus, cleaned (fresh or thawed)
•800 g small potatoes (new/baby), scrubbed
•120 ml (½ cup) olive oil, plus more to finish
•6 garlic cloves, sliced
•1 bay leaf (optional)
•Salt & black pepper
•Parsley and lemon wedges, to serve
Instructions
1Simmer octopus in unsalted water with bay leaf (optional) 35–45 min until tender; drain.
2Meanwhile, roast potatoes whole at 200 °C / 400 °F for 30–35 min until just tender.
3On a sheet pan, combine octopus pieces and potatoes (lightly crushed). Add garlic and olive oil; season.
4Roast at 220 °C / 425 °F for 15–20 min until edges are caramelized.
5Finish with more olive oil, parsley and lemon. Serve hot.