Portuguese Octopus (Polvo à Lagareiro)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper is a common spice that can add heat.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can provide heat at a lower cost.

Begin by boiling the octopus in water, keeping the temperature below 200°F, closer to 180°F, for about 1 hour until tender.

While the octopus is boiling, prepare the potatoes by boiling them in salted water for 20-30 minutes until tender enough to pierce with a fork.

After boiling, smash the potatoes down slightly.

Preheat the oven to 360°F.

Prepare a roasting pan with sliced onions and bay leaves, drizzle with olive oil, and place the octopus on top.

Cut out the beak of the octopus and clean out any insides if necessary before placing it in the roasting pan.

Drizzle the octopus with extra virgin olive oil and cover with foil to retain moisture while roasting.

Roast the octopus in the oven until you can pierce the thickest part of the leg easily, indicating it's done.

Once the octopus is done, allow it to cool for about 30 minutes before cutting the legs for serving.

In a hot skillet, add extra virgin olive oil and brown the smashed potatoes for about 5 minutes on each side until golden and crispy.

In the same skillet, add fresh garlic and sauté until browned, then add the onions from the roasting pan and some roasted red bell pepper for color.

Finish the dish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens