Polvo a Lagareiro

It is one of the most popular octopus dishes among the Portuguese. Well drizzled with olive oil, seasoned with lots of garlic and accompanied by roast potatoes, there is no one who can resist it.

FRZS-OCT3692 Canosa Octopus (0.8-1.2 Zero Glazing) 1.5kg

OIL-OLI5874 Os Selecao Maduro Olive Oil 250ml

Preparation

1. Preheat the oven to 160 ºC.

2. In a large pan, cook the octopus with about 5 liters of water, 50 ml of olive oil, a crushed head of garlic and an unpeeled onion.

3. Cook for 40 minutes, until tender. Check by sticking a fork into the thickest tentacles. Season with salt and let it cool in the water.

4. Separate the head from the tentacles, placing them on a baking dish.

5. Wash the potatoes well and coat them in salt. To make them soft, place them in the oven at 160 ºC for 35 minutes.

6. Shake the salt off the potatoes well and add them to the tentacles. Increase the oven temperature to 180ºC.

7. Drizzle the octopus and potatoes with 200 ml of olive oil, distribute the crushed garlic cloves and bay leaves around the dish and sprinkle with freshly ground white pepper.

8. Place in the oven. When the octopus is golden it is ready.

9. Sprinkle the dish with chopped parsley and serve the octopus immediately.

Ingredients

• Octopus 1.5kg

• Olive oil 250ml

• Garlic 2 heads

• Onion 1 unit

• Salt 1 tablespoon

• Baking Potatoes 900g

• Laurel 2 leaves

•White pepper

• Parsley