📝 About This Recipe
A crown jewel of Portuguese coastal cuisine, Polvo à Lagareiro is a celebration of simplicity and high-quality ingredients. This traditional dish features tender, succulent octopus roasted alongside 'punched' potatoes, all drenched in a sea of premium extra virgin olive oil and aromatic garlic. It captures the essence of the 'Lagareiro' style—named after the olive oil press workers—offering a rustic yet sophisticated experience that is quintessentially Mediterranean.
🥗 Ingredients
The Octopus
- 1.5 - 2 kg Whole Octopus (previously frozen to ensure tenderness)
- 1 large Onion (peeled but left whole)
- 2 pieces Bay leaves
- 5-6 pieces Black peppercorns
- 0 Water (No water needed; the octopus cooks in its own juices)
Batatas a Murro (Punched Potatoes)
- 800 grams Baby potatoes (uniform size, skin-on and well-scrubbed)
- 2 tablespoons Coarse sea salt (for roasting the potatoes)
The Aromatic Olive Oil Finish
- 1.5 cups Extra virgin olive oil (use the highest quality Portuguese oil available)
- 10-12 pieces Garlic cloves (smashed and peeled)
- 1/2 bunch Fresh cilantro (finely chopped for garnish)
- 1 piece Small red chili (sliced, optional for heat)
- 1 piece Lemon (cut into wedges)
- 1/2 cup Black olives (traditional Portuguese Galega olives if possible)
👨🍳 Instructions
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1
Thaw the octopus completely in the refrigerator. Freezing breaks down the muscle fibers, which is the secret to a tender result without needing to 'beat' the meat.
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2
Place the whole octopus in a large, heavy-bottomed pot. Add the whole onion, 1 bay leaf, and peppercorns. Do not add water or salt. Cover tightly and cook over medium-low heat for 40-50 minutes. The octopus will release its own purple liquid and simmer in it.
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3
While the octopus simmers, preheat your oven to 200°C (400°F). Arrange the clean baby potatoes on a baking tray, toss with coarse sea salt, and roast for about 30 minutes until tender.
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4
Check the octopus for doneness by piercing the thickest part of a tentacle with a fork; it should feel like butter. Remove from heat and drain the liquid.
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5
Separate the tentacles from the head. You can leave the tentacles whole for a dramatic presentation or cut them into large chunks.
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6
Remove the potatoes from the oven. Using a clean kitchen towel or the back of a large spoon, gently 'punch' (press down) on each potato until the skin cracks and they flatten slightly.
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7
In a large ovenproof ceramic dish or roasting pan, arrange the octopus tentacles in the center and surround them with the 'punched' potatoes.
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8
Scatter the smashed garlic cloves, the remaining bay leaf, and the sliced chili (if using) over the octopus and potatoes.
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9
Pour the entire 1.5 cups of extra virgin olive oil over the dish. It may seem like a lot, but this is the 'Lagareiro' way—the oil becomes the sauce.
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10
Place the dish in the oven and roast for 15-20 minutes. The octopus should turn slightly golden and crisp on the edges, and the garlic should become fragrant and soft.
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11
Remove from the oven and immediately scatter the black olives and fresh cilantro over the top.
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12
Serve immediately, ensuring every plate gets a generous spoonful of the garlic-infused olive oil from the bottom of the pan.
💡 Chef's Tips
Always use frozen octopus or freeze fresh octopus for at least 24 hours before cooking to ensure it isn't rubbery. Never add salt to the pot when boiling the octopus; it is naturally salty and will toughen if more is added too early. Choose a high-quality, low-acidity Portuguese olive oil (like those from Alentejo or Trás-os-Montes) for the best flavor profile. If the octopus skin starts falling off, don't worry—it is a sign of extreme tenderness and is perfectly normal. For an extra smoky depth, you can quickly sear the boiled tentacles on a hot grill for 2 minutes before the final roasting step.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vinho Verde or a dry white Dão wine to cut through the richness of the olive oil. Serve with a side of sautéed turnip greens (Grelos) or blanched spinach for a touch of bitterness. Keep a basket of crusty rustic bread on the table to soak up every drop of the golden garlic oil. A simple tomato and onion salad with a light vinaigrette provides a refreshing contrast to the roasted flavors.