#ChefMarco Polvo a lagareiro, Octopus with roasted potatoes, Cooking Portuguese in England S1E1
Recipe Information
Octopus with Potatoes and Spinach
Cultural Context
Octopus with Potatoes and Spinach, or Polvo à Lagareiro, is a beloved dish in Portugal, particularly along the coastal regions where fresh seafood is abundant. Traditionally served during family gatherings and festive occasions, it highlights the Mediterranean flavors of olive oil, garlic, and fresh herbs. This dish has gained popularity beyond Portugal, inspiring variations in other Mediterranean cuisines, making it a favorite for seafood lovers worldwide.
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.
Braise the octopus with half an onion, 2 garlic cloves, a bay leaf, and pepper corns.
Pre-boil 15 new potatoes before roasting them.
Add 4 garlic cloves and rosemary to the roasted potatoes.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
Also Known As
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