Polvo à Lagareiro (Olive Oil Roasted Octopus - Intricate)

Name: Polvo à Lagareiro (Olive Oil Roasted Octopus - Intricate)
Cuisine: Portugal
Ingredients: 1.8 kg Large octopus (cleaned); 200 ml Extra virgin olive oil; 8 Garlic cloves (crushed); 800 g Small potatoes (whole); 1 large bunch Fresh coriander; to taste Sea salt

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalseafoodbakedhighProteinintricate

Polvo à Lagareiro (Olive Oil Roasted Octopus - Intricate)

Nutrition (per serving)

450Calories

48 gProtein

12 gCarbs

24 gFat

2 gSugar

900 mgSalt

Ingredients

1.8 kg Large octopus (cleaned)
200 ml Extra virgin olive oil
8 Garlic cloves (crushed)
800 g Small potatoes (whole)
1 large bunch Fresh coriander
to taste Sea salt

Method

Boil octopus in large pot of unsalted water 45-60 minutes until fork-tender (test a tentacle). Shock in ice water 10 minutes to firm texture. Cut into large pieces.
Parboil potatoes 10 minutes, drain. Preheat oven to 200°C. In large roasting pan place octopus pieces and parboiled potatoes. Crush garlic with sea salt into paste, mix with olive oil and pour generously over everything (should look like a lake of oil).
Roast 30-40 minutes, basting and turning occasionally until potatoes are golden and octopus edges crisp. Finish with chopped coriander. Serve family-style straight from pan with plenty of crusty bread to mop up the garlic olive oil.