Polvo a Lagareiro

Octopus à Lagareiro is one of the most traditional and beloved dishes in Portuguese cuisine, celebrated for its irresistible combination of tender octopus, smashed roasted potatoes, and generous amounts of olive oil infused with garlic. Rich in flavour and tradition, this Portuguese classic wins over every table with its simplicity and authenticity.

Generously drizzled with olive oil and finished with garlic, bay leaf, and fresh parsley, Octopus à Lagareiro delivers the perfect balance of texture, aroma, and Mediterranean intensity. A comforting, elegant, and flavour-packed recipe, ideal for special occasions, family meals, or sharing moments around the table!

Products in the Kit:

• FRZS-OCT3692 – Canosa Octopus (0.8-1.2 Zero Glaze) 1.5kg
• OIL-OLI5874 – Os Seleção Maduro Olive Oil 250ml

Preparation

1. Preheat the oven to 160 ºC.
2. In a large pot, cook the octopus with about 5 litres of water, 50 ml of olive oil, one crushed garlic head, and one unpeeled onion.
3. Cook for about 40 minutes until tender. Check by inserting a fork into the thickest tentacles. Season with salt and allow it to cool in the cooking water.
4. Separate the head from the tentacles and place the tentacles in an ovenproof dish.
5. Wash the baby potatoes well and coat them in salt. Bake at 160 ºC for about 35 minutes until tender.
6. Shake off the excess salt from the potatoes and add them to the octopus. Increase the oven temperature to 180 ºC.
7. Drizzle the octopus and potatoes with 200 ml of olive oil, distribute the crushed garlic cloves and bay leaves over the dish, and season with freshly ground white pepper.
8. Bake until the octopus is golden and slightly roasted.
9. Finish with chopped fresh parsley and serve immediately.

Ingredients

• 1.5 kg octopus
• 250 ml olive oil
• 2 garlic heads
• 1 onion
• 1 tablespoon salt
• 900 g roasting potatoes
• 2 bay leaves
• White pepper
• Fresh parsley