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Polvo à Lagareiro

Name: Polvo à Lagareiro
Total time: 90 min
Yield: Serves 3
Cuisine: Portugal
Ingredients: 1 whole (about 1.2kg) Octopus (cleaned); 8 Small Potatoes; 6 cloves Garlic; 150ml Olive oil; To taste Parsley; To taste Salt; 2 Bay Leaf

Main Dish

⏱ 90 min

👥 Serves 3

Difficulty ⭐⭐

Boiled octopus roasted with lashings of olive oil and garlic — Portugal's famous octopus dish.

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📖 The Story Behind This Dish

Polvo à lagareiro means 'octopus in the style of the olive-press worker' and is a Portuguese specialty: octopus legs boiled slowly until tender are drenched in olive oil and garlic and roasted in the oven. It's classically served with fried potatoes — simple, yet with the aroma of olive oil front and center, it's one of Portugal's iconic seafood dishes.

🌆 Where it's eaten: At a seaside restaurant in Lisbon on a special night, a huge octopus leg arrives in a pool of olive oil overflowing the plate.

🥕 Ingredients (serves 3)

Octopus (cleaned) 1 whole (about 1.2kg)
Small Potatoes 8
Garlic 6 cloves
Olive oil 150ml
Parsley To taste
Salt To taste
Bay Leaf 2

👩‍🍳 Instructions

Boil the octopus with bay leaves in a large pot, skimming, for about 1 hour until tender.
Fry the potatoes in their skins.
Arrange the octopus legs and potatoes in an ovenproof dish and pour over minced garlic and plenty of olive oil.
Roast at 220°C for about 15 minutes until browned.
Scatter with parsley.

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