Octopus à Lagareiro with Olive Oil and Garlic

Name: Octopus à Lagareiro with Olive Oil and Garlic
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 portions
Ingredients: 1000 g octopus; 1 pc onion; 2 pcs bay leaves; 800 g potatoes; 6 cloves garlic; 6 tablespoons olive oil; 1 pc lemon; 3 tablespoons parsley; salt; ground pepper

Eduard LáskaSeafoodPortuguese Cuisine x se líbilo

Octopus à Lagareiro is first boiled in salted water with onion and bay leaf until a fork slides easily through a tentacle. The skin-on potatoes are smashed into discs and spread in a dish with olive oil. Octopus pieces and unpeeled garlic cloves go on top, drizzled with oil and baked at 200 °C until golden. A finish of lemon and parsley brings it together.

Příprava: 1h

Vaření: 25min

CELKOVÝ ČAS: 1h 25min

Step by step process

Cooking and preparation

1
Start the octopus à Lagareiro by boiling. Add quartered onion and bay leaves to a large pot of salted water. Bring to a boil, add the octopus and simmer over low heat for 45-60 minutes until tender. A fork must easily pass through the thickest part of the tentacles.
2
Remove the cooked octopus, let it cool for 10 minutes and cut the tentacles into pieces about 5 cm long. Preheat the oven to 200 °C (400 °F).
3
Boil the potatoes in their skins in salted water until tender (about 20-25 minutes). Remove, let cool slightly and smash each potato with the flat side of a knife or a pan, creating characteristic flattened discs.

Baking and serving

4
Pour 3 tablespoons of olive oil into a baking dish and spread out the smashed potatoes. Arrange the octopus pieces on top of the potatoes. Crush the garlic cloves (unpeeled) and add to the octopus. Drizzle with the remaining olive oil, season with salt and pepper.
5
Bake in the oven at 200 °C (400 °F) for 20-25 minutes until the octopus gets a golden tinge and the potatoes are crispy. Remove, drizzle with lemon juice and sprinkle with fresh parsley. Serve immediately.