Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Polvo à lagareiro follows the logic of generous olive oil, a hot oven, and smashed potatoes.
The challenge is to make the octopus tender before browning it in the oven.
It is a celebratory dish, very present in Portuguese restaurants and special lunches.
Ingredients
- 1 cleaned octopus of 1.2 kg
- 800 g of small potatoes
- 6 cloves of garlic
- 120 ml of olive oil
- 1 bay leaf
- Coarse salt
- Black pepper
- Optional parsley
Preparation method
- Cook the octopus in water with bay leaf until tender.
- Cook the potatoes with skin and give a light smash.
- Arrange octopus and potatoes in a baking dish.
- Drizzle with olive oil and spread sliced garlic.
- Place in a hot oven until lightly browned.
- Finish with parsley and more olive oil.
Tips from Empório Portugal
- Test the doneness of the octopus with a fork: it should go in without resistance.
- Do not oversalt the octopus water.
- The oven is for browning, not for cooking from scratch.
Possible substitutions in Brazil
- Small potatoes work very well.
- Frozen octopus tends to be more tender after cooking.
Pairing
Mineral white or light red. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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