Polvo à Lagareiro - Portuguese roasted octopus
David RodriguesShare
Quick answer: Polvo à Lagareiro is a classic Portuguese dish of tender roasted octopus over golden, garlic-and-olive-oil potatoes (batatas a murro). The octopus simmers in its own juices until fork-tender, then roasts alongside smashed potatoes. It takes about 85 minutes and serves 4 — a comforting centerpiece for any Portuguese table.
In a lot of Portuguese homes, polvo à lagareiro is a celebration dish — the one that shows up at Christmas and Sunday tables when the whole family is together. It looks impressive, but it's honestly forgiving: get the octopus tender, then let good olive oil and garlic do the rest. This is exactly how I make it at home — David
Ingredients
- 2-4 lbs. octopus
- 2 lbs. small potatoes, unpeeled
- 1 onion, whole
- 5 garlic cloves, chopped
- 1/2 small onion, chopped
- 5-6 tbsp. olive oil
- Salt and pepper to taste
- 3 tbsp. parsley, chopped
- 2 bay leaves
- Olives for garnish
Instructions
- Preheat oven to 400°F.
- Prepare octopus by rinsing it to remove sand, and removing the beak by pushing it out. Put it in a large pot (with no water), over medium heat, along with a whole onion. Put the lid on and cook on medium heat for 40 minutes. The octopus will release and cook in its own water. Move it occasionally so that it doesn't stick to the bottom of the pot.
- Remove octopus and cut full length tentacles, set aside.
- Parboil potatoes, about 10-15 minutes.
- Place potatoes in a single layer, in an oven-safe dish. Using the back of a spoon, gently push down on each potato (Batatas a Murro).
- Season with salt and pepper, and drizzle 2 tbsp. of olive oil over potatoes.
- Tuck the bay leaves under the potatoes, and top with chopped onion and garlic. Place octopus tentacles on top, sprinkle parsley, and drizzle with remaining olive oil.
- Bake in the oven at 400°F for 25 minutes. Garnish with olives.
David’s tips
- Never add water. Octopus gives off plenty of its own liquid — adding water leaves it boiled and rubbery.
- Freeze it first. Freezing then thawing the octopus breaks down the fibres and helps it cook up more tender.
- Know when it's done: a fork should slide easily into the thickest part of a tentacle.
- Use good olive oil. "Lagareiro" refers to the olive-oil press — the oil is the soul of the dish, so don't skimp.
Frequently asked questions
Do you need to add water to cook octopus?
No. Octopus releases plenty of its own liquid, so cook it dry over medium heat and it will braise gently in its own juices. Adding water makes it taste boiled and turn rubbery.
How do you make octopus tender?
Cook it low and slow — about 40 minutes — until a fork slides easily into the thickest part. Freezing and thawing the octopus beforehand also helps break down the fibres for a more tender result.
What does "lagareiro" mean?
It comes from lagar, the traditional olive-oil press. A dish "à lagareiro" is generously dressed in olive oil and garlic — which is why the oil quality matters so much here.
Can I make it ahead?
Yes. Cook the octopus a day in advance and refrigerate, then smash the potatoes and roast everything together just before serving.
From the cookbook
This recipe is from How To Cook Portuguese Stuff
Polvo à Lagareiro is just the start. Get 100 authentic Portuguese recipes across both volumes — the dishes you grew up with, finally written down.
Get the cookbook bundle →
