Octopus à Lagareiro

Fish 1 h 30 min 4 servings Medium ~650 kcal

by Tavolino

A traditional Portuguese dish where tender octopus is roasted with plenty of olive oil, garlic, and bay leaves, served with classic 'punched' potatoes.

Ingredients

Octopus 2 kg
Olive oil 260 ml
Garlic cloves 5
Onion 1 unit
Salt 1 tbsp
Baby potatoes 500 g
Bay leaves 2
Pepper to taste
Cilantro to taste

Preparation

1
Wash the 2 kg of octopus very well under running water.
2
In a large pot of boiling water, cook the octopus for 40 minutes.
3
Remove the octopus, drain, and set aside.
4
Wash the 500 g of baby potatoes well, keeping the skins on.
5
Boil the baby potatoes in salted water with 1 tbsp of salt for 20 minutes.
6
Drain the potatoes and give each one a light punch so they open slightly.
7
Place the octopus in a roasting pan and arrange the potatoes around it.
8
Peel and slice the 5 garlic cloves and cut the 1 unit of onion into half-moons.
9
Scatter the garlic, onion, and bay leaves over the octopus and potatoes.
10
Drizzle everything generously with 260 ml of olive oil.
11
Season with salt and pepper to taste.
12
Place in a preheated oven at 200°C for 30 minutes to roast and brown.
13
Remove from the oven and sprinkle with chopped cilantro to taste before serving.