Polvo à Lagareiro (Octopus with Olive Oil) – Portugal

Polvo à Lagareiro is a traditional Portuguese dish, particularly popular in the Trás-os-Montes region in the north of the country. The dish highlights octopus, a typical seafood of Portugal, accompanied by potatoes (known as "batatas a murro"), grelos (a type of green similar to turnip tops), garlic, and a generous amount of olive oil. The name "à Lagareiro" refers to the "lagar," an old olive oil press, emphasizing that the dish should be prepared with high-quality olive oil, which is essential to its preparation.

Although the exact origin of Polvo à Lagareiro is uncertain, it is widely associated with the Trás-os-Montes region, where olive oil production traditions meet the coastal availability of fresh seafood. This dish is often prepared during festivities or special occasions, such as Christmas. It consists of cooking the octopus and then roasting the potatoes, which are lightly crushed before being cooked. The whole dish is then served in a large plate, drizzled with olive oil, garlic, and herbs, creating a rich combination of flavors and textures, perfect for a comforting meal.

Ingredients:

• 1 octopus (about 1 to 1.5 kg)
• Extra virgin olive oil
• 4 to 6 garlic cloves (chopped)
• Salt and black pepper (to taste)
• Paprika (optional)
• Potatoes (for side dish)

Instructions:

1. Cooking the octopus:

   • Clean the octopus by removing unwanted parts (beak, eyes, etc.).
   • Boil water in a large pot and immerse the octopus in the boiling water for about 40 to 50 minutes, or until tender. You can also add a cork or a bay leaf to the water to help tenderize the octopus.

2. Preparing the potatoes:

   • Cook the potatoes in water or in the oven, seasoning them with olive oil, garlic, salt, and rosemary.

3. Preheat the oven:

   • Set your oven to a high temperature, about 220°C.

4. Drain the octopus:

   • Once the octopus is cooked, drain it well.

5. Prepare the dish:

   • Place the octopus on a baking sheet and make small cuts in its skin with a knife.

6. Seasoning:

   • Generously brush the octopus with extra virgin olive oil. Add the chopped garlic, salt, pepper, and optionally paprika for more flavor.

7. Roasting in the oven:

   • Place the octopus in the preheated oven and roast for about 20 to 30 minutes, or until it develops a nice golden color.

8. Serving:

   • Serve the Polvo à Lagareiro with the prepared potatoes and drizzle everything with olive oil before serving.

Polvo à Lagareiro is a flavorful and simple dish that captures the essence of Portuguese cuisine with its authentic flavors and generous use of olive oil. Feel free to adjust the seasonings according to your personal tastes for a perfect result.