Portuguese Polvo à Lagareiro: A Traditional Roasted Octopus Dish

Introduction

Polvo à Lagareiro is one of the most beloved Portuguese seafood dishes, known for its tender octopus, crispy roasted potatoes, and a generous drizzle of high-quality olive oil. This rustic yet elegant meal is a staple at family gatherings, particularly during Christmas Eve. Mastering this dish requires understanding the secrets to cooking octopus to perfection—ensuring it stays tender without becoming rubbery.

Ingredients (Serves 4)

• 1.6 kg octopus (preferably half of a large frozen octopus)
• 8 medium potatoes
• 2 onions, sliced
• 4 garlic cloves, minced
• 2 bay leaves
• 30 ml olive oil
• 120 ml white wine or water
• Salt to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Cook the Octopus: Bring a large pot of water to a boil. Without adding salt, submerge the octopus to create a thermal shock, which helps seal in its juices. Cover and simmer for 50-70 minutes, depending on its size.
2. Prepare the Potatoes: While the octopus cooks, boil the potatoes in salted water for about 10-15 minutes until slightly tender. Drain and set aside.
3. Make the Aromatic Base: In a pan, heat 15 ml of olive oil and sauté the onions, garlic, and bay leaves until golden. Add white wine and simmer for another 5 minutes.
4. Assemble the Dish: Transfer the onion mixture to a large baking dish. Arrange the octopus on top and place the potatoes around it.
5. Roast in the Oven: Drizzle the remaining olive oil over the dish and bake at 200°C (400°F) for 15 minutes until the potatoes are crispy and the octopus is slightly charred.
6. Serve & Garnish: Sprinkle with fresh cilantro or parsley and serve immediately.

Tips for Success

• Never add salt while boiling the octopus, as it will release moisture and become tough. Season it only after cooking.
• Shock the octopus in boiling water instead of cold water to keep it tender.
• Use high-quality olive oil, as it plays a key role in enhancing the dish’s flavors.
• Roast the potatoes until crispy for the perfect texture contrast with the tender octopus.

Why This Recipe Works

Polvo à Lagareiro is a beautifully balanced dish, combining the rich, briny flavor of octopus with the comforting crispiness of roasted potatoes. The slow cooking process ensures that the octopus remains tender, while the final oven roasting adds a layer of depth and texture. With just a few simple ingredients, this dish captures the