Polvo A Lagareiro Recipe: How To Make Portuguese Octopus and Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

Peel one onion and cut it into fine julienne strips.

Peel the garlic cloves and crush them.

Wash octopus well under running water and set aside to let it drain.

Thaw frozen octopus in the fridge for at least 24 hours before cooking.

In a large pot half filled with water, add bay leaves, 7-spice kernels, and black peppercorns.

When the water comes to a boil, hold the octopus by the head and dip the tips of the tentacles into the water, count to three and pull it out, dip it again, and pull it out one more time. Repeat this procedure about five times until the octopus tentacles fully curl.

Place the octopus fully into the boiling pot and let it cook for about 10 - 15 min until tender.

Remove octopus and rinse it under running water to stop it from cooking further. Set aside and let it rest and cool for a few minutes.

Wash unpeeled potatoes and place them in a medium pot with water seasoned with coarse salt.

Let small potatoes cook for approximately 20 min until tender. Remove and allow potatoes to cool slightly before punching or smashing them lightly.

Pour olive oil into a saucepan over medium-high heat. Add the chopped peeled onion and crushed garlic cloves. Cook the onion for 5 to 10 mins until the onions turn translucent.

Place the octopus on a cutting board and cut it into small wheels.

Place the potatoes on the board and smash them with a light punch.

Sprinkle olive oil on an oven safe dish around the base. Cover the entire base with the punched potatoes.

Spread the chopped octopus, both large pieces and small, over the potatoes. Cover with the fried onions and garlic mixture. Sprinkle more Portuguese olive oil for flavor.

Season with salt and black pepper and add crushed red pepper flakes for spice if desired. Top the dish with an additional bay leaf.

Preheat the oven to 320°F/160°C and cook for about 20 mins.

Remove from the oven and garnish with chopped cilantro.

Serve hot.

Cooking Techniques

Spice Level:

Dietary

Allergens