Polvo à Lagareiro is a traditional Portuguese dish that celebrates the delightful combination of tender octopus, golden potatoes, and the rich embrace of olive oil. This hearty meal hails from the Mediterranean coast of Portugal, a region famed for its exquisite seafood cuisine. Each bite offers a harmonious blend of flavors and textures, a true testament to the Mediterranean culinary heritage.
| Country | Portugal |
| Degree of Difficulty | Medium |
| Type of Food | Main Course |
| Cooking Time | 1 hour |
| Preparation Time | 20 minutes |
| Serving Size | 4 people |
Ingredients:
- 2.2 lbs (1 kg) octopus, pre-cooked
- 1.1 lbs (500g) small potatoes
- 6 cloves of garlic, whole and peeled
- 1/2 cup extra-virgin olive oil
- 1 tablespoon paprika
- Coarse sea salt, to taste
- Fresh parsley, chopped, for garnish
- Black olives (optional)
Steps or Directions:
- Preheat your oven to 400°F (200°C).
- Start by boiling the octopus. In a large pot, bring water to a boil and cook the octopus for about 20-30 minutes until it’s tender. Drain and let it cool.
- Cut the octopus into manageable pieces.
- In a separate pot, boil the small potatoes until they are tender but still firm. Drain and set them aside.
- In a large ovenproof dish, spread out the cooked octopus and potatoes.
- Add the whole peeled garlic cloves, distributing them evenly.
- Drizzle the olive oil generously over the octopus and potatoes.
- Sprinkle paprika and sea salt over the dish.
- Place the dish in the preheated oven and roast for about 20-30 minutes until the octopus and potatoes are golden and crisp.
- Garnish with chopped parsley and, if desired, black olives.
- Serve hot and enjoy your Mediterranean feast!
Nutritional Information: (Per Serving)
| Calories | 440 kcal |
| Fat | 31g |
| Protein | 20g |
| Carbohydrates | 21g |
Optional Additions or Substitutions:
- You can add black olives for an extra burst of flavor.
- Some variations include drizzling with vinegar or lemon juice before serving for a tangy twist.
Tips or Variations:
- It’s essential to pre-cook the octopus to ensure tenderness.
- When boiling the octopus, you can add a cork or a metal skewer to help tenderize it.
- Customize the dish by adding your favorite Mediterranean spices or herbs.
Other Countries Where They Also Make This Recipe: This dish is distinctly Portuguese and is less commonly found outside of Portugal.
Allergen Checklist:
- This dish is seafood-based and contains olive oil.
- It is suitable for pescatarians but not for vegetarians or vegans due to the presence of octopus