Dinner Party · Portuguese
Polvo à Lagareiro
The octopus is roasted until tender and served alongside smashed potatoes, all finished in abundant high quality olive oil.
Why This Works
The slow roasting in olive oil turns the garlic into a confit, creating a rich base that clings to the tender octopus.
The Upgrade
Add a handful of cracked black peppercorns to the olive oil before roasting for a sharp, aromatic finish.
Chef's Secret
Michelin TechniqueThe secret is the olive oil-to-garlic ratio; don't be shy, as the oil becomes the 'sauce' that defines this dish.
Ingredients
Total time including resting: 40 min
Directions
Preheat oven to 400°F; toss boiled potatoes with a drizzle of oil and crush them slightly.
5 minPlace octopus tentacles and potatoes in a roasting tray; scatter the garlic slices over everything.
2 minDrench everything generously with the olive oil to ensure everything braises effectively.
1 minRoast in the middle rack until the edges of the octopus are crispy and the potatoes are golden.
25 minRemove from oven, sprinkle with fresh parsley and sea salt while piping hot.
1 minWine Pairing
Alvarinho
White Wine
The BottleSoalheiro Alvarinho
The vibrant acidity of this Vinho Verde cuts through the rich, luxurious olive oil coating the octopus. Its saline minerality mirrors the ocean freshness of the mollusk perfectly.
Nutrition per Serving
520
calories
38g
protein
30g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlicky Broccoli Rabe
Sauté the greens quickly in olive oil and chili flakes to provide a bitter, bright contrast to the richness of the octopus and potatoes.
Ingredients
Directions
Bring a large pot of salted water to a boil and blanch broccoli rabe for 2 minutes; drain and pat dry thoroughly.
Heat olive oil in a large skillet over medium-high heat.
Add sliced garlic and chili flakes; sauté for 60 seconds until fragrant and golden.
Increase heat to high, add the blanched broccoli rabe, and toss vigorously for 3 minutes to char slightly.
Season with salt and remove from heat.
Finish with a squeeze of fresh lemon juice and serve immediately.
Side Dish
Vinegar-Marinated Onion Salad
Thinly slice red onions and toss with white wine vinegar and parsley to cut through the heavy oil used in the Lagareiro style.
Ingredients
Directions
Place the sliced red onions into a stainless steel bowl and submerge in ice-cold water for 10 minutes to crisp and temper the pungency.
Drain the onions thoroughly and pat dry with a clean kitchen towel.
Return the onions to a dry bowl and season immediately with salt and pepper.
Pour the white wine vinegar over the onions and toss gently to ensure an even coating.
Allow the onions to macerate at room temperature for 5 minutes until slightly softened.
Fold in the fresh parsley immediately before serving alongside the warm octopus.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
Really enjoyed this. I'd add a touch more acid next time, but very solid.