Polvo à Lagareiro (Octopus with Olive Oil) – Portugal

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

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

Ingredients:

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

Instructions:

1. Cook 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 until it is tender. You can also add a cork or a bay leaf to the water to help tenderize the octopus.

2. Prepare the potatoes:

   • Boil the potatoes or roast them in the oven, seasoning 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 incisions in the skin using a knife.

6. Season:

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

7. Roast in the oven:

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

8. Serve:

   • Serve the Polvo à Lagareiro with the prepared potatoes and drizzle everything with a little 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 to your taste for a perfect result.