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 getting the octopus tender before browning it in the oven.
It is a celebration dish, common in Portuguese restaurants and special family lunches.
Ingredients
- 1 cleaned octopus, about 1.2 kg
- 800 g small potatoes
- 6 garlic cloves
- 120 ml olive oil
- 1 bay leaf
- Coarse salt
- Black pepper
- Optional parsley
Method
- Cook the octopus in water with bay leaf until tender.
- Cook the potatoes in their skins and give them a light smash.
- Arrange octopus and potatoes on a baking tray.
- Drizzle with olive oil and scatter sliced garlic.
- Bake in a hot oven until lightly golden.
- Finish with parsley and more olive oil.
Tips from Empório Portugal
- Test the octopus with a fork: it should go in without resistance.
- Do not oversalt the octopus cooking water.
- The oven is for browning, not for cooking the dish from scratch.
Possible substitutions in Brazil
- Baby potatoes work very well.
- Frozen octopus often turns out more tender after cooking.
Pairing
A mineral white or a light red. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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