Dinner · 90 min · portuguese

Polvo à Lagareiro

Octopus does the heavy lifting here, with potatoes rounding it out. A Portuguese dinner that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Octopus
• 2 lb Potatoes
• 3/4 cup Olive oil
• 8 cloves Garlic
• 2 Bay leaf
• 1 Onion
• 1/4 cup Parsley
• 1 Lemon

Steps

1. Simmer the octopus with onion, bay, and a wine cork — tradition says it tenderizes — 45 minutes until a knife slides in easily.
2. Smash the boiled potatoes with your palm until they split; the craggy edges crisp beautifully.
3. Roast the smashed potatoes at 425 degrees in olive oil 25 minutes until golden and crunchy.
4. Sear the octopus tentacles in a screaming-hot pan 2 minutes per side for charred edges.
5. Warm the sliced garlic gently in the remaining olive oil until golden — never brown.
6. Plate octopus over potatoes, drown in the garlic oil, and finish with parsley and lemon.

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