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Polvo à Lagareiro
Portuguese octopus roasted in the oven with olive oil, garlic and smashed potatoes — crispy, tender and deeply satisfying.
Ingredients
Instructions
Boil octopus 45 minutes until tender. Cool and cut into pieces.
Boil potatoes until just cooked. Drain and smash gently.
Arrange octopus and potatoes in a roasting pan. Add garlic cloves.
Drizzle generously with olive oil. Season with sea salt.
Roast at 220°C for 20–25 minutes until edges are crispy. Scatter parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
