Polvo à Lagareiro (Roasted Octopus)

Method

1. 1
   • octopus 1½ kg
   • onion 1
   • bay leaf 2

   Simmer the octopus — Bring a large pot of water to a boil with the onion and bay leaves. Dip the octopus in and out of the boiling water three times to curl the tentacles, then submerge fully and simmer for 40-45 minutes until fork-tender.

   ⏱45 min
2. 2
   • octopus 1½ kg

   Cut the octopus — Preheat the oven to 220°C. Drain the octopus and cut into large pieces, separating the tentacles.

   ⏱5 min
3. 3
   • octopus 1½ kg
   • new potato 1 kg
   • olive oil 1½ dl

   Roast octopus and potatoes — Arrange the octopus and unpeeled new potatoes in a roasting dish, drizzle generously with olive oil, and roast for 35-40 minutes, basting once, until the potatoes are golden and the octopus edges are crisp.

   ⏱40 min
4. 4
   • olive oil 1½ dl
   • garlic 6

   Warm the garlic oil — Meanwhile, warm the remaining olive oil with the sliced garlic in a small pan over low heat for 2-3 minutes until fragrant but not browned.

   ⏱3 min
5. 5
   • octopus 1½ kg
   • new potato 1 kg
   • olive oil 1½ dl
   • fresh parsley 2 tbsp
   • lemon 1
   • salt to taste
   • black pepper to taste

   Dress and serve — Pour the garlicky olive oil over the roasted octopus and potatoes, scatter with parsley, season with salt and pepper, and serve with lemon wedges.