Polvo à Lagareiro

Polvo à Lagareiro is a traditional Portuguese dish featuring octopus roasted with garlic, olive oil, and herbs. It’s known for its tender octopus and crispy, flavorful potatoes. The name “Lagareiro” refers to the traditional olive oil press workers, highlighting the generous use of high-quality olive oil in the dish.

Here’s a recipe for Polvo à Lagareiro:

Ingredients:

• 1 large octopus (about 1.5-2 kg/3-4 lbs)
• 1/4 cup olive oil (plus extra for drizzling)
• 4-6 cloves garlic, minced
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon dried oregano or thyme
• 1 lemon, sliced
• Salt and pepper to taste
• 1-2 bay leaves
• 800g (1.8 lbs) baby potatoes or small new potatoes
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Octopus:

• Clean the Octopus: If not already cleaned, rinse the octopus under cold water. Remove the beak and any ink sacs if necessary.
• Tenderize: To tenderize the octopus, you can either freeze it for a day and then thaw it (which helps break down the fibers) or gently pound it with a meat mallet.
• Cook the Octopus: Place the octopus in a large pot of boiling water with a couple of bay leaves. Simmer for about 45 minutes to 1 hour, or until the octopus is tender when pierced with a fork. The cooking time may vary based on the size of the octopus.

2. Prepare the Potatoes:

• Boil the Potatoes: While the octopus is cooking, place the baby potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

3. Roast the Octopus and Potatoes:

• Preheat Oven: Preheat your oven to 200°C (400°F).
• Prepare the Octopus: Once the octopus is cooked and tender, remove it from the pot and cut it into large pieces.
• Season and Marinate: In a large bowl, combine the olive oil, minced garlic, paprika, dried oregano or thyme, salt, and pepper. Add the octopus pieces and toss to coat them well.
• Prepare the Baking Dish: Place the boiled potatoes in a baking dish. Drizzle with a bit of olive oil and season with salt and pepper. Add the octopus pieces on top of the potatoes. Place lemon slices around the dish and drizzle everything with more olive oil.
• Roast: Roast in the preheated oven for about 20-25 minutes, or until the octopus is slightly crispy and the potatoes are golden and crispy. You can turn the potatoes and octopus halfway through the roasting for even crispness.

4. Garnish and Serve:

• Garnish: Sprinkle chopped fresh parsley over the dish before serving.
• Serve: Serve the Polvo à Lagareiro hot, with additional lemon wedges on the side if desired. It’s typically enjoyed with a side of salad or crusty bread to soak up the flavorful juices.

Tips:

• Octopus Size: If you have a very large octopus, you may need to adjust the cooking time accordingly.
• Tenderness: The key to tender octopus is cooking it gently and not overcooking. The slow simmering method helps achieve this.
• Oil Quality: Use a high-quality olive oil for the best flavor. The generous amount of oil helps infuse the dish with rich, aromatic flavors.

Enjoy your flavorful and hearty Polvo à Lagareiro!