Polvo à lagareiro
Octopus boiled until tender, roasted until the edges catch, then drowned in hot garlic olive oil with punched roast potatoes.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 20 min
- Cook
- 1 hr 25 min
- Rest
- None
- Total
- 1 hr 45 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Treat yourself$28+ USD · indicative, not a store price
About
Polvo à lagareiro is octopus cooked twice and served in a lot of olive oil. The octopus is first simmered whole until a knife slides into the thickest arm, then cut up and roasted in a hot oven until the edges crisp. It goes into a dish with batatas a murro, small potatoes roasted in their skins in coarse salt and then punched open, and the whole lot is drenched in olive oil warmed with sliced garlic and finished with coriander or parsley. Frozen octopus is better here than fresh, because freezing tenderises it. The oil is the sauce, so use good oil and do not stint.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
- Octopus
- Potatoes
- Garlic oil
Ingredients
Garlic oil
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
If you bought fresh octopus, freeze it for at least 24 hours and thaw it overnight in the fridge. Rinse it well and check the beak in the centre of the tentacles has been removed.
5 min
Tip: Most fishmongers sell octopus frozen and already cleaned. It is the easier and better choice.
Step 2
Bring a large pot of unsalted water to the boil with the onion and bay leaves. Holding the octopus by the head, dip it into the water three times for a few seconds each, which curls the tentacles, then lower it in. Simmer gently for 40 to 60 minutes, until a knife slides easily into the thickest part of a tentacle, then leave it in the water off the heat for 10 minutes.
60 min
Step 3
Meanwhile heat the oven to 220°C. Wash the potatoes, roll them while still wet in the coarse salt, and roast them on a tray for 35 to 45 minutes until soft inside.
45 min220°C
Step 4
Drain the octopus and cut it into tentacles, halving the head. Brush with 2 tbsp of the olive oil and roast on a tray in the hot oven for 10 to 12 minutes, until the edges are browned and crisp.
12 min220°C
Step 5
Warm the rest of the olive oil with the sliced garlic in a small saucepan over low heat for about 5 minutes, until the garlic is soft and only just turning gold.
5 min
Watch: Burnt garlic turns the oil bitter. Take it off the heat at the first sign of colour.
Step 6
Brush the salt off the potatoes, then press each one with your fist, through a cloth, so it splits. Arrange the potatoes and octopus in a warm dish, pour over the hot garlic oil, scatter with coriander and serve with bread.
5 min
Nutrition
Per serving · estimate
- Calories
- 1240 kcal
- Protein
- 117.7 g
- Carbs
- 64.8 g
- Fat
- 54.2 g
- Saturated fat
- 8.3 g
- Fibre
- 6.4 g
- Sugar
- 3.4 g
- Sodium
- 6106 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Pescatarian
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Octopus → Desalted salt cod loins, for bacalhau à lagareiro
Skip the boiling. Roast the oiled cod at 200°C for about 20 minutes and finish it the same way.
Tips
- A thick tentacle is the test piece. If the knife drags, give it another 10 minutes and test again.
- Over charcoal, the boiled tentacles take 3 to 4 minutes a side on a hot grill instead of the oven roast.
History & culture
It is Sunday restaurant food all over Portugal and a centrepiece for guests at home. In the Minho and other parts of the North, octopus shares the Christmas Eve table with salt cod, and some families prefer it. Bread goes on the table to mop the oil, and a white Vinho Verde usually goes with it.
Lagareiro means the man who works the lagar, the olive press. The story goes that press workers in the olive season ate their food drowned in the new oil, and dishes cooked this way took their name. Bacalhau à lagareiro is the same idea with salt cod. Portugal remains one of the biggest octopus-eating countries in Europe.
Traditional — Some restaurants finish the octopus over charcoal rather than in the oven. The three dips and the onion in the water are kitchen habits many cooks swear by; the tenderness really comes from freezing and gentle simmering.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Polvo à lagareiro take?
1 hr 45 min all in — 20 min prep, 1 hr 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Oven, Baking tray, Saucepan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 3 tbsp (coarse sea salt).
What can I use instead?
Octopus → Desalted salt cod loins, for bacalhau à lagareiro. Skip the boiling. Roast the oiled cod at 200°C for about 20 minutes and finish it the same way.
What should I watch for?
Burnt garlic turns the oil bitter. Take it off the heat at the first sign of colour.
Any tips from this recipe?
A thick tentacle is the test piece. If the knife drags, give it another 10 minutes and test again. Over charcoal, the boiled tentacles take 3 to 4 minutes a side on a hot grill instead of the oven roast.
Can I prepare this ahead?
Most fishmongers sell octopus frozen and already cleaned. It is the easier and better choice.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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