Polvo à Lagareiro (roasted octopus with smashed potatoes, garlic and olive oil)
Recipe by PlanMyMealsUpdated
- min
- 85
- portions
- 4
- protein/portion
- 36 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Simmer the octopus in 1.5 litres of water with the peeled whole onion and bay leaves for 40 to 45 minutes, until a fork slides into the thickest part of a tentacle. Rest in its cooking water for 10 minutes, then drain.
- While the octopus cooks, boil the small potatoes in their skins in water with the salt, 20 to 25 minutes, until tender. Drain, dry them and press each one with your fist to split it open without breaking it up.
- Lay the octopus and potatoes in a roasting tin, pour over all the olive oil and scatter the sliced garlic on top.
- Roast at 200°C for about 20 minutes, spooning the oil from the tin over the potatoes halfway through, until the garlic is golden and the octopus tips are crisp.
- Finish with the chopped coriander and serve with the oil from the tin spooned over.
Shopping tip
Make sure the octopus is well cooked before roasting. The smashed potatoes absorb the olive oil and the garlic.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.