Polvo à Lagareiro
Polvo à lagareiro takes its name from lagar, the traditional olive press of northern Portugal, where workers pressing olives would cook their meals generously splashed with the fresh oil at hand. This abundance of oil became the dish's signature, turning a simple octopus into something luxurious without excessive effort. Though it looks simple, the secret lies in the boiling stage — many cooks insist that freezing the raw octopus before boiling helps break down the muscle fibers, avoiding a rubbery texture. Today it remains one of the most ordered fish dishes in Portuguese restaurants, as fitting for a holiday dinner as for a family Sunday meal.
Octopus boiled whole first
The octopus is first boiled whole until tender, an essential technique to avoid a rubbery texture.
Named after the olive press
The dish's name comes from lagar, the traditional olive press, a nod to the generous amount of oil used.
Whole roasted potatoes on the side
Small potatoes roasted whole in their skins are served alongside the octopus, soaking up the fragrant oil on the platter.
Quickly browned in the oven at the end
The boiled tentacles brown quickly in a very hot oven, gaining crisp edges without drying out the inside.
Ingredients 4 servings
- 1 medium octopus, cleaned
- 1kg small potatoes
- 200ml extra virgin olive oil
- 6 garlic cloves, sliced
- 2 bay leaves
- 1 lemon
- Fresh parsley, chopped
- Coarse salt
- Pepper
How to make it
- 1Put the cleaned octopus in a large pot of boiling water with the bay leaves, without salt, and boil for forty-five minutes until tender.
- 2Remove the octopus and cut it into large pieces, keeping the tentacles whole where possible.
- 3Boil the small potatoes whole in separate salted water for twenty minutes, until cooked through.
- 4Arrange the octopus and potatoes in a large baking dish, drizzling generously with olive oil.
- 5Scatter the garlic slices and pepper on top, then bake at 220°C for fifteen minutes, until the edges brown.
- 6Squeeze lemon juice over it right after taking it out of the oven.
- 7Scatter fresh chopped parsley and coarse salt right before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
