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#ChefMarco Polvo a lagareiro, Octopus with roasted potatoes, Cooking Portuguese in England S1E1

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Chef Marco
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Recipe Information

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Video-Specific Recipe

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.

PortuguesePTmain
75 min
medium
4 servings
Servings4
1 octopus
half onion
2 garlic cloves
bay leaf
pepper corns
15 new potatoes
4 garlic cloves
rosemary
high quality extra virgin olive oil

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.

1

Braise the octopus with half an onion, 2 garlic cloves, a bay leaf, and pepper corns.

2

Pre-boil 15 new potatoes before roasting them.

3

Add 4 garlic cloves and rosemary to the roasted potatoes.

Cooking Techniques

boilingsautéing

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

fishshellfish

Also Known As

Polvo à LagareiroPolvo com Batatas e Espinafres

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