[A Taste of the Ocean] Polvo à Lagareiro - Tender Octopus with Golden Potatoes

 

[A Taste of the Ocean] Polvo à Lagareiro - Tender Octopus with Golden Potatoes

Get ready to enjoy the sun-kissed coasts of Portugal with Polvo à Lagareiro, an iconic dish that highlights the rich flavors of the sea. This simple yet elegant recipe features perfectly tender, succulent octopus, roasted until slightly crispy, alongside smashed golden potatoes, all drizzled with fragrant garlic-infused olive oil. It offers a delightful mix of textures and aromas, showcasing the beauty of Portuguese cuisine. This scaled-down recipe allows you to create a memorable dining experience for two, ideal for a special dinner or a tasty seafood treat.

Preparation Time: 20 minutes (plus 45-60 minutes for octopus tenderizing, if not pre-cooked)

Cooking Time: 40-50 minutes

Total Time: 1 hour 15 minutes - 1 hour 30 minutes (excluding octopus tenderizing)

Difficulty Level: Medium

Serve: 2

INGREDIENTS 

• Octopus: 400-500g (approx. 14-18 oz) – pre-cooked and frozen octopus is recommended for convenience, or fresh/frozen uncooked (see Tips). 

• Small Potatoes: 8-10 small new potatoes (approx. 300-400g / 10-14 oz), unpeeled. 

• Garlic: 4-6 cloves, thinly sliced or roughly chopped 

• Olive Oil: 1/2 cup (approx. 120ml) – use good quality extra virgin olive oil 

• Fresh Parsley: 2-3 tablespoons, chopped. 

• Bay Leaf: 1 (optional, for cooking octopus) 

• Salt: To taste 

• Freshly Ground Black Pepper: To taste. 

Tools & Equipment 

• Large pot (for boiling octopus/potatoes) 

• Baking dish or roasting pan (oven-safe) 

• Small saucepan or microwave-safe bowl (for heating olive oil) 

• Frying pan (optional, for initial garlic frying) 

• Slotted spoon 

• Fork or potato masher 

• Sharp knife 

• Cutting board 

INSTRUCTIONS 

Step1.

Prepare the Octopus (if using uncooked)

   • If using fresh or frozen uncooked octopus, tenderize it first. Place the octopus in a large pot with enough cold water to cover it. Add the optional bay leaf. Bring to a boil, then reduce heat and let it simmer gently for 45-60 minutes (or longer for very large octopus) until it's very tender when pierced with a fork. Do not add salt at this stage. 

   • If using pre-cooked frozen octopus, thaw it thoroughly according to package instructions. 

Step 2.

Boil the Potatoes

   • While the octopus is cooking (or thawing), scrub the small potatoes clean (leave the skin on). 

   • Place them in a pot, cover with cold water, add a pinch of salt, and bring them to a boil. Cook for 15-20 minutes, or until tender but not mushy when pierced with a fork. 

   • Drain the potatoes thoroughly. 

Step 3.

Prepare the Garlic Oil

   • In a small saucepan, heat the 1/2 cup of olive oil over low heat. Add the sliced or chopped garlic cloves. 

   • Cook the garlic gently for 5-7 minutes until it becomes fragrant and starts to turn golden. Avoid browning or burning it. Remove from heat and set aside. (Alternatively, you can skip the pan and add raw garlic to the oil in the baking dish, letting it infuse in the oven). 

Step 4.

Punch the Potatoes 

   • Preheat your oven to 200°C (390°F). 

   • Place the drained, boiled potatoes in the baking dish. Using the back of a fork or a potato masher, gently smash each potato until it cracks open and flattens slightly, while still mostly intact. 

Step 5.

Prepare Octopus for Roasting 

   • Once the octopus is tender (or thawed), drain it well. If it's a large octopus, cut the tentacles into smaller pieces. You can also use the head if you like. 

Step 6.

Assemble and Roast 

   • Place the octopus pieces among the smashed potatoes in the baking dish. 

   • Pour the garlic-infused olive oil (including the garlic pieces) generously over the octopus and potatoes, making sure everything is well coated. 

   • Season with salt (be careful, as octopus can absorb salt from the water) and freshly ground black pepper. 

   • Roast in the preheated oven for 20-25 minutes, or until the octopus tentacles start to crisp at the edges and the potatoes are golden and slightly crunchy. Flip halfway through even browning. 

Step 7.

Garnish and Serve 

   • Remove from the oven. Stir in the fresh chopped parsley. 

   • Serve immediately from the baking dish, allowing everyone to enjoy the rich olive oil, crispy potatoes, and tender octopus. 

Macro Summary (Approximate per serving, very general) 

v  Calories: 600-800 kcal (highly dependent on olive oil quantity and octopuses’ size) 

v  Protein: 35-45g (from octopus) 

v  Carbohydrates: 30-40g (from potatoes) 

v  Fats: 40-60g+ (mainly from olive oil) 

Note: This is a rough estimate. The amount of olive oil used can significantly influence the calorie and fat content. 

Tips & Variations 

• Octopus Tenderizing: This is a crucial step. If you use uncooked octopus, ensure it's very tender before roasting. Some traditional methods involve freezing the octopus first to help with tenderizing. Using a pressure cooker can greatly reduce cooking time (to around 15-20 minutes). 

• Pre-Cooked Octopus: For convenience, many supermarkets sell pre-cooked, often frozen, octopus. This is a great shortcut that ensures tenderness. 

• Potato Choice: Small new potatoes are best for the smashed effect, as they have thin skins and a creamy interior. 

• Garlic Abundance: Don’t hold back on the garlic! It’s essential to the "lagareiro" style. 

• Olive Oil Quality: Since olive oil plays a major role in flavor, use the best extra virgin olive oil you can find. 

• Adding Onions: Some variations include thinly sliced onions roasted with potatoes and octopus for extra sweetness. Add them with the garlic if desired. 

• Roasted Bell Peppers: A few strips of roasted red bell pepper can add color and sweetness. Add them during the last 10-15 minutes of roasting. 

FAQs 

1Q- My octopus turned out tough. What did I do wrong? 

A: This is a common issue! It means the octopus was not cooked long enough during the boiling or simmering phase to tenderize it. Octopus needs slow, gentle cooking to break down its fibers. If using uncooked, it might need more time. 

2Q- Can I peel the potatoes? 

A: While traditionally unpeeled for "à Lagareiro," you can peel them if you prefer. However, the skin adds to the rustic texture and flavor. 

3Q- What if I don't have enough small potatoes? 

A: You can use larger potatoes, cut into smaller chunks (halves or quarters), then boil and smash them. The goal is to maximize surface area for crisping. 

4Q- Can I prepare this dish ahead of time? 

A: You can pre-cook and tenderize the octopus and boil and peel the potatoes in advance. Store them separately in the refrigerator. Assemble and roast just before serving to ensure the octopus is warm and the potatoes are crispy.