Polvo à Lagareiro

Tender octopus tentacles with pearly flesh, roasted in a sea of olive oil and golden garlic. Smashed new potatoes soak up the juices for a rustic, powerful dish.

• Prep time: 20 min
• Cook time: 70 min
• Difficulty: Medium
• Calories: 944
• Protein: 44 g
• Carbs: 41 g
• Fat: 67 g

Ingredients

• 1200 g Octopus vulgaris ( cleaned )
• 800 g New potato ( whole with skin )
• 8 piece Garlic ( thinly sliced )
• 250 ml Extra virgin olive oil
• 1 piece Onion ( peeled )
• 3 piece Bay leaf
• 12 piece Black olive optional ( whole )
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 1 piece Parsley ( chopped )

Instructions

1. Cooking the octopus

   In a large pot of unsalted water, submerge the octopus with the whole onion and bay leaves. Simmer until the flesh is tender: a knife blade should slide into the thickest part without any resistance.

2. Preparing the potatoes

   Wash the potatoes and keep the skin on. Roll them in grey sea salt and bake on a tray at 200°C. They should be soft in the middle and the skin should start to shrivel.

3. The punch

   Remove potatoes from the oven. Using a spoon or your palm, press them lightly to make them burst without mashing them. They must open up to soak up the oil.

4. Assembly

   In a large earthenware dish, place the octopus in the center surrounded by the potatoes. Scatter generously with garlic slices and black olives. Drown everything in extra virgin olive oil.

5. Final roasting

   Bake again for 15 minutes. The garlic should turn golden and crispy, and the oil should be bubbling. Finish with chopped parsley and a crack of black pepper.

Chef's tips

• Never salt the octopus cooking water; it releases its own seawater which is enough for seasoning.
• Freeze fresh octopus for 24 hours before cooking: the cold breaks the fibers and ensures absolute tenderness.

Storage

Keeps for 48 hours in the fridge. Reheat gently in a pan with its oil to help the potatoes regain some crispness.