Polvo à lagareiro is a Portuguese recipe for octopus cooked in water and then roasted in the oven with plenty of olive oil, garlic, bay leaf, parsley, and mashed potatoes called batatas a murro. The dish is often served at festive meals, especially around Christmas.
After dessert, today we tackle a very common dish during the Christmas period in Portugal, the Polvo in Lagareiro. On the menu, octopus and potatoes, spiced up with a touch of garlic and parsley, as well as a little bay leaf. However, it is the cooking that is surprising: the two main ingredients are indeed cooked in water, boiled, before being browned in the oven to bring a little crispiness to the whole.
For the record, this method of cooking potatoes, which consists of mashing it a little before browning it, is called “Batatas a murro”, literally “chilled potatoes”. It’s these potatoes that drove Tiktok and Instagram crazy a few months ago. To come back to the end-of-year festive period, if we often consider in France that octopus is a summer product, it is rather advisable to consume it from September until the end of the year!
Au menu
What is polvo à lagareiro?
Polvo à lagareiro is a Portuguese dish made with octopus, olive oil, garlic, bay leaf, parsley and potatoes. The octopus is first cooked in water and then roasted in the oven to obtain a texture that is tender in the middle and lightly browned on the outside.
Its name refers to the “lagar”, the olive oil press. The dish lives up to its name: the olive oil is generous, almost like a sauce, and flavors both the octopus and the potatoes.
Portuguese cuisine is deeply connected to seafood, and olive oil takes center stage, which explains the very simple balance of polvo à lagareiro: octopus, potatoes, garlic and olive oil.
How do you cook octopus so it’s tender?
The first cooking is essential. The octopus should cook in a large pot of water with an onion, a head of garlic, and salt, until the tip of a knife easily sinks into the flesh.
After cooking, let it cool in its water. This step helps to keep a supple texture and prevents the octopus from hardening before it goes into the oven.
What are batatas a murro?
Batatas a murro are potatoes that are cooked and then lightly mashed before being roasted. In Portuguese, the phrase literally means “punched potatoes” or “struck potatoes.”
This gesture allows the potatoes to open, absorb the garlic-scented olive oil and brown more in the oven. They become melting on the inside and slightly crispy on the edges.
Why so much olive oil?
In polvo a lagareiro, olive oil is not just a seasoning: it is part of the identity of the dish. It is used to roast, flavour, bind and coat octopus and potatoes.
For a good result, use a quality olive oil, quite fruity, and add the garlic in pieces or strips so that it flavors the whole without burning.
What to serve polvo à lagareiro with?
The polvo à lagareiro is almost self-sufficient, since it already contains the octopus and potatoes. It can be served with a green salad, broccoli rabe, green vegetables, olives or simply bread.
It is served very hot, directly in the dish, with the olive oil and garlic cooking juices.
Polvo à Lagareiro – roasted Portuguese octopus with garlic and potatoes
Ingredients
- 1.5 kg cooked octopus tentacles
- 25 cl of oil
- 4 cloves garlic, cut into small cubes
- 1 head of garlic
- 1 onion
- 2 bay leaves
- 1/2 bunch of chopped parsley
- Salt and pepper
- 900 g potatoes
Preparation
- In a pot, bring 4l of water to a boil. Add the octopus tentacles, onion, head of garlic and season with salt. Cook for 40 minutes over medium heat, or until the octopus is tender. Let cool in the cooking water.
- Place the potatoes in a casserole dish with the salt and a spoonful of oil. Mix and bake for 35 minutes at 160°C.
- Add the octopus, remaining olive oil, garlic, pepper and bay leaves. Mix well and bake at 180°C for about 20 minutes, or until the octopus turns golden.
- Remove from the oven, sprinkle with chopped parsley and enjoy immediately.
Notes
FAQs: frequently asked questions about polvo in lagareiro
What is polvo à lagareiro?
Polvo à lagareiro is a Portuguese dish of oven-roasted octopus with lots of olive oil, garlic, bay leaf, parsley, and mashed potatoes called batatas a murro.
What does “à lagareiro” mean?
The term refers to the lagar, the olive oil press. Recipes “à lagareiro” are usually very generous in olive oil.
How do you get a tender octopus?
First, cook the octopus in water until tender, then let it cool in its cooking water before roasting it in the oven.
What are batatas a murro?
These are potatoes that are cooked and then lightly mashed before being roasted with olive oil, garlic and salt.
Can you make polvo à lagareiro in advance?
Yes. You can cook the octopus ahead of time, let it cool, and then roast it with the potatoes just before serving.
What to serve polvo à lagareiro with?
Polvo à lagareiro is served with potatoes, a green salad, green vegetables, olives or bread to sauce the garlic olive oil.
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