Polvo à Lagareiro

Name: Polvo à Lagareiro
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 Octopus, about 1.6 kg, cleaned; 1 medium Onion, halved; 2 Bay Leaves; 1 tsp Sea Salt; 1.1 kg New Potato, small, about 20–24; 1 tbsp Sea Salt, coarse; 180ml Extra Virgin Olive Oil; 8 cloves of Garlic, thinly sliced; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Parsley, fresh, chopped

Polvo à Lagareiro is a rustic Portuguese classic: meltingly tender octopus roasted with new potatoes, heady garlic and a generous bath of extra-virgin olive oil. The octopus is simmered with aromatics, then finished in a hot oven so the edges char and the oil turns into a fragrant, glossy sauce perfect for mopping with crusty bread.

Polvo à Lagareiro is a rustic Portuguese classic: meltingly tender octopus roasted with new potatoes, heady garlic and a generous ... Show more

Traditional Portuguese Recipe

Health Grade

S- · Outstanding

Rating

4.5

Time

1 hr30 min

Price

3,39 €

Calories

770 kcal

healthy

nutritious

gluten free

high protein

Method

Simmer the octopus

Put the Octopus in a large pot with the halved Onion, the Bay Leaves, and the Sea Salt. Add enough cold water to cover, bring it up slowly to a simmer, then cook gently for 45 minutes or until the thickest part feels tender when pierced with a knife.

Parboil the potatoes

While the octopus cooks, scrub the New Potatoes well and put them in a second pot with cold water and a generous spoonful of coarse sea salt. Bring to a boil, lower to a steady simmer, and cook for 15 minutes until they are just tender but still holding their shape. Drain them well.

Preheat the oven

Preheat the oven to 220° C so it is fully hot when the tray goes in.

Assemble the tray

Drain the octopus, discard the onion and bay leaves, and pat the octopus dry with paper towels. If the tentacles are very large, cut them into serving pieces. Spread the potatoes in a roasting tray and press each one gently with the heel of your hand or the bottom of a glass so they split open. Nestle the octopus among them, then drizzle everything with the Extra Virgin Olive Oil, scatter over the sliced Garlic, and season with the Black Pepper plus a little more salt if needed.

Roast until golden

Roast for 20 minutes, turning the tray halfway through if needed, until the octopus has a little color, the potatoes are golden at the edges, and the garlic is fragrant and just turning gold.

Garnish and serve

Scatter over the chopped Parsley and serve the octopus and smashed potatoes right away, spooning the garlicky oil from the tray over the top.

Ingredients

Method

For 4 servings

Adjust servings

For the octopus

1 Octopus, about 1.6 kg, cleaned
1 medium Onion, halved
2 Bay Leaves
1 tsp Sea Salt

For the potatoes (batatas a murro)

1.1 kg New Potato, small, about 20–24
1 tbsp Sea Salt, coarse

For roasting and finishing

180ml Extra Virgin Olive Oil
8 cloves of Garlic, thinly sliced
1/2 tsp Pepper (Black), freshly ground
2 tbsp Parsley, fresh, chopped

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

770 kcal

39% of Daily kcal

Protein

39 g

78% RDI

Fat

43 g

6.2g sat fat

Carbs

55 g

20% RDI

Sugar

2.3 g

5% RDI

Fiber

6.5 g

22% RDI

Salt

6.5 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.7 / 10

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