Polvo à Lagareiro
“Octopus roasted with olive oil, potatoes, and garlic.”
Octopus
Olive Oil
Potato
Garlic
Olive
Batatas A MurroWhere it comes from
This dish reflects Portugal's rich maritime history, with 'lagareiro' referring to the traditional method of drizzling with olive oil.
On the Palate
How it's made
4 steps · Show ↓35 min active · 40 min waiting
How it's made
4 steps · Show ↓- 110 min
Fill a large pot with water and bring it to a boil. Add the octopus, ensuring it is fully submerged. Reduce to a simmer and cook until tender, about 40 minutes.
Watch outEnsure the octopus is tender but not falling apart; overcooking will make it rubbery.
- 25 min
Preheat your oven to 200°C (390°F). Lightly crush the potatoes with your hands to create 'batatas a murro.' Drizzle them with olive oil and season with salt.
- 35 min
Place the cooked octopus on a baking dish. Generously douse it with olive oil and scatter sliced garlic over the top. Add the potatoes around the octopus.
- 415 min
Roast in the preheated oven until the garlic is golden and the octopus edges are slightly crisp, about 15 minutes. Add the grelos and olives in the last 5 minutes of roasting.
