This classic Portuguese Baked Octopus comprises tender octopus tentacles baked with plenty of garlic infused olive oil and served with smashed baby potatoes. It’s believed to be a variation of the traditional Bacalhau à Lagareiro, so the ingredients are similar and so is the cooking technique. However, the flavour profile is very different, as the octopus makes a more delicate and slightly more sophisticated dish. Since it’s all done in the oven, it requires surprisingly little effort too. This recipe proves that cooking an octopus is less challenging than it seems, and really gratifying.
Deliciously Simple – Polvo à Lagareiro
For this recipe you don’t need lots of ingredients, you only need a few vegetables, fresh herbs, a whole frozen octopus, and good quality extra virgin olive oil. There are two stages of cooking the octopus, first it’s baked with sliced tomatoes, onions, garlic and fresh herbs. Since it’s covered with foil, the octopus is steamed and release plenty of liquid. This creates a rich broth that can be used in other recipes such as pasta sauces, risottos, soups and the classic Arroz de Polvo. Once cooked, the tentacles are then separated from the body, and placed on a tray with boiled potatoes and plenty of olive oil. We then finally bake it again for 10 minutes on the grill setting to make it crispy and golden.
This cooking technique is absolutely fool proof, and your octopus will always turn out incredibly tender. I always prefer using frozen octopus, since freezing it helps breaking the muscle fibres, tenderizing it. So even if you buy frozen octopus, I recommend you freeze it prior to use.
Without further ado, let’s jump to one of my favourite Portuguese recipes to make when I want to make something a little more sophisticated.
How to Make Polvo à Lagareiro
Polvo à Lagareiro – Portuguese Baked Octopus
8
servings10
minutes1
hour40
minutes483
kcalPolvo à Lagareiro is a Portuguese recipe for baked octopus tentacles with plenty of garlic infused olive oil, and served with smashed potatoes.
Ingredients
1 MEdium Size Frozen Octopus – Thawed
8 Garlic Cloves
2 Small Onions
1/2 Cup Extra Virgin Olive Oil
3 Plum Tomatoes – 450g
900 g Baby Potatoes – Skin On
Fresh Rosemary
Fresh Thyme
1 Bay Leaf
Fresh Parsley
Fresh Coriander
Black Pepper
Salt
Directions
- Remove the octopus from the fridge at least 30 minutes before using it. Meanwhile pre heat the oven to 190°C and slice your onions and tomatoes. With the back of a knife, crush 3 garlic cloves without removing the skin.
- Spread half of the vegetables on a deep baking tray, carefully place the octopus on top, with the tentacles and suckers facing upwards. Cover it with the remaining vegetables. Add the bay leaf, a couple of sprigs of thyme and rosemary, and coriander and parsley to taste. Season with black pepper. Cover with foil, sealing tightly, then bake it for 1h30m. The time may vary depending on the size of the octopus.
- In the meantime, place the potatoes on separate baking tray, season with black pepper and plenty of salt. Run a sprig of rosemary under water, place it on top of the potatoes while still wet (this will prevent it from burning too quickly).
- 30 minutes before the octopus finishes cooking, place the potato tray in the oven.
- Meanwhile, add the olive oil to a small pan, add in the remaining whole garlic cloves, and a couple of sprigs of thyme. Place over low heat to infuse the olive oil, once the garlic starts to gain colour, turn it off and set aside.
- After the total cooking time, remove the potatoes and octopus from the oven. Turn on the oven grill.
- Transfer the potatoes to a bigger tray, one that will fit the octopus too, gently press them with a fork until their skin burst and they flatten a little.
- Carefully peel the foil off the octopus tray, drain the broth over a strainer. The broth won’t be used in this recipe, but you can use it in other recipes such as Arroz de Polvo. Disconnect the tentacles from the head, carefully transfer it to the potato tray.
- Drizzle everything with the garlic infused olive oil. Season with more black pepper. Grill it in the oven for another 10 minutes. Serve it with the potatoes, a drizzle of the olive oil from the tray, and freshly chopped coriander or parsley.
If you make this recipe, please let me know in the comments! If you are looking for more Portuguese recipes with seafood, you might want to check this Monkfish Pasta.