Main course

Polvo à Lagareiro

A dish that roasts tender octopus and crushed baby potatoes with abundant olive oil, garlic, bay, and parsley.

What you’ll need

• octopus: 1600 g
• baby potatoes: 1000 g
• olive oil: 180 ml
• garlic: 30 g
• onion: 200 g
• bay leaves: 3 pcs
• parsley: 25 g
• coarse salt: 12 g
• black pepper: 3 g

How to make it

1. Thaw the octopus completely in the refrigerator, rinse, and remove the beak. Put it in a heavy pot with the onion and bay without added water; it will release ample liquid as it heats.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.