Polvo à Lagareiro (Roast Octopus with Olive Oil and Potatoes)
In short: Tender octopus roasted over crushed potatoes with garlic and a generous pour of olive oil until golden at the edges. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
Polvo à lagareiro means octopus in the style of the olive oil press, a nod to the generous amount of oil used. The octopus is first simmered until tender, then roasted in a very hot oven on a bed of punched potatoes with plenty of garlic. The tentacle tips turn crisp while the inside stays soft. It is a festive dish in many Portuguese homes, usually served with a simple green salad.
Instructions
- Rinse the octopus. Put it in a large pot with the onion, bay leaves and 250 ml (1 cup) water. Cover and simmer gently for 45 to 60 minutes, turning once, until a knife slides easily into the thickest part of a tentacle.
- Meanwhile, boil the potatoes in salted water for 20 to 25 minutes until tender, then drain.
- Heat the oven to 220°C (425°F). Arrange the potatoes in a large roasting dish and press each one with the heel of your hand until the skin splits. Season with coarse salt and black pepper.
- Lift the octopus out of the pot and cut it into 4 portions. Set the pieces on top of the potatoes, tuck the garlic cloves between them and pour the olive oil over everything.
- Roast for 25 to 30 minutes, basting once with the oil in the dish, until the tentacle tips are crisp and the potatoes are golden.
- Sprinkle with parsley and serve straight from the dish, spooning the garlicky oil over the top, with lemon wedges if you like.
Tips
- Frozen octopus is often more tender than fresh because freezing breaks down the fibers. Thaw it overnight in the fridge before cooking.
- Keep the octopus cooking liquid. Strained, it makes a flavorful base for rice or soup, though it is salty, so season carefully.
Questions and answers
How do I know when the octopus is tender?
A knife or skewer should slide into the thickest part of a tentacle with almost no resistance. If it still feels rubbery, cook it another 10 minutes and test again.
Can I cook the octopus ahead of time?
Yes. Simmer it a day ahead, cool it in its liquid and refrigerate. Roast it with the potatoes just before serving.
What do you serve with polvo à lagareiro?
A green salad dressed with lemon and olive oil, and a chilled vinho verde or other crisp white wine. The dish is rich, so keep the sides simple.
How long does it take to make Polvo à Lagareiro (Roast Octopus with Olive Oil and Potatoes)?
About 1 h 50 min in total: 20 min of preparation and 1 h 30 min of cooking.
How many calories are in Polvo à Lagareiro (Roast Octopus with Olive Oil and Potatoes)?
About 600 kcal per serving, with 49 g of protein, 43 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 49 g |
| Carbohydrates | 43 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
