Cook and Scale
Polvo à Lagareiro (Roasted Octopus)
4 servings · 95 min total
Tender boiled octopus finished in the oven with new potatoes and lashings of garlicky olive oil — a celebrated Portuguese seafood classic.
Ingredients
- 1½ kg octopus, cleaned
- 1 onion, quartered
- 2 bay leaf
- 1 kg new potato
- 1½ dl olive oil
- 6 garlic, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
- salt to taste
- black pepper to taste
Contains: Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
Cut the octopus — Preheat the oven to 220°C. Drain the octopus and cut into large pieces, separating the tentacles.
- 3.
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.
- 4.
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.
- 5.
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.