If there’s one dish that perfectly sums up the generosity and simplicity of Portuguese cuisine, it’s Polvo à Lagareiro ! This roasted octopus drenched in olive oil, served with crispy potatoes and perfumed with garlic, is like a bit of Portuguese sunshine on a plate. It’s that dish everyone loves : the one you order “just to taste”… and then refuse to share.

A bit of history (promise, not boring)

The word Lagareiro comes from lagar, meaning “olive oil mill”. In other words, a Lagareiro is someone who works with olive oil and that’s exactly the star ingredient of this recipe. It’s a traditional dish from the center and north of Portugal, especially from the regions of Beira and Minho, where octopus is cooked with respect and patience.

The key to success : cooking (and patience)

Let me warn you right away ! The secret to Polvo à Lagareiro is making the octopus perfectly tender, without turning it into rubber (we’ve all been there, let’s be honest).

And for that, there are two schools of thought :

• The traditional method : cook the octopus in unsalted water with a whole onion or a cork (yes, a real wine cork, the Portuguese swear it tenderizes the flesh, and honestly… it works).
• The modern method : some steam it first, or use a steam oven, to prevent it from drying out.

Once tender, place it in an oven dish, drizzle generously with olive oil, add garlic, bay leaf, and roasted potatoes. And then… magic. It browns, it sizzles, it smells divine suddenly, your home feels like a Sunday by the sea.

The recipe (the “I want to make it at home” version)

Ingredients for 4 people :

• 1 octopus, about 1.5 to 2 kg
• 1 onion (unpeeled)
• 5 to 6 garlic cloves
• 1 bay leaf
• 800 g of small potatoes
• Lots (really lots) of olive oil
• Fleur de sel and black pepper
• A bit of fresh parsley (for the final touch)

Preparation :

1. Cook the octopus in a large pot of unsalted water with the onion and bay leaf for about 40 to 50 minutes, until tender (check with a fork).
2. Drain and let it cool slightly.
3. Meanwhile, roast the small potatoes (unpeeled) in the oven at 200°C until golden and soft.
4. Place the octopus and potatoes in a large baking dish, add the crushed garlic cloves, season with salt and pepper, and drizzle generously with olive oil (really, don’t be shy).
5. Bake at 180°C for 20 to 25 minutes, until everything is golden and crispy around the edges.

Serve immediately with a squeeze of lemon or a sprinkle of chopped parsley (simply delicious !)

©cuisineaz

Chef’s tips (and every Portuguese grandma’s too)

• Never salt the cooking water, it makes the octopus tough !
• If you buy fresh octopus, freeze it overnight before cooking : the ice breaks down the fibers and makes it more tender.
• Use a good Portuguese olive oil (from the Douro or Alentejo regions) it’s the true hero of the dish.
• And to go with it ? A glass of fresh Vinho Verde or a Douro white : simple, effective, just perfect ! 

Ready to try Polvo à Lagareiro at home ?

Here’s a tip : grab some good bread for dipping (it’s scientifically impossible to resist the roasted olive oil at the bottom of the dish). And if you close your eyes, between the aroma of garlic and the scent of grilled octopus… you’ll almost feel the ocean breeze.