Polvo à Lagareiro (roasted octopus drizzled with olive oil and garlic)
Polvo à Lagareiro (roasted octopus drizzled with olive oil and garlic)
INGREDIENTS
- 4/5 kg Brasmar octopus
- 1 garlic head
- 350 ml olive oil
- Ground pepper to taste
- 1 rosemary sprig
- 3 bay leaves
- 1 kg small potatoes
- Sea salt to taste
Polvo à Lagareiro (roasted octopus drizzled with olive oil and garlic)
![polvo-romesco-topo](https://brasmar.com/wp-content/uploads/2022/01/polvo-romesco-topo.png)
INGREDIENTS
- 4/5 kg Brasmar octopus
- 1 garlic head
- 350 ml olive oil
- Ground pepper to taste
- 1 rosemary sprig
- 3 bay leaves
- 1 kg small potatoes
- Sea salt to taste
PREPARATION
![nr-1](https://brasmar.com/wp-content/uploads/2021/11/nr-1-1.png)
Cook the octopus at 100 ºC in a pan or steam cook it in the oven for about 45 minutes.
![nr-2](https://brasmar.com/wp-content/uploads/2021/11/nr-2.png)
Boil the potatoes in water seasoned with salt and a bay leaf or bake the potatoes in the oven at 160 ºC covered with sea salt until they are soft.
![nr-3](https://brasmar.com/wp-content/uploads/2021/11/nr-3.png)
Once the potatoes are cooked, remove the salt (if they were baked in the oven) or drain the water (if they were boiled in a pan). Let them cool and mash them one by one and reserve.
![nr-4](https://brasmar.com/wp-content/uploads/2021/11/nr-4.png)
Slice or roughly mince the garlic and mix it with olive oil in a cooking cup.
![nr-5](https://brasmar.com/wp-content/uploads/2021/11/nr-5.png)
Pour the olive oil and the garlic into the bottom of a tray and add the potatoes and the octopus. Drizzle everything with the remaining olive oil and garlic. Sprinkle with ground pepper and rosemary.
![nr-6](https://brasmar.com/wp-content/uploads/2021/11/nr-6.png)
Bake in the oven for about 15 to 20 minutes until slightly browned.
![nr-7](https://brasmar.com/wp-content/uploads/2021/11/nr-7.png)
Serve the octopus with sautéed vegetables.
PREPARATION
![nr-1](https://brasmar.com/wp-content/uploads/2021/11/nr-1-1.png)
Cook the octopus at 100 ºC in a pan or steam cook it in the oven for about 45 minutes.
![nr-2](https://brasmar.com/wp-content/uploads/2021/11/nr-2.png)
Boil the potatoes in water seasoned with salt and a bay leaf or bake the potatoes in the oven at 160 ºC covered with sea salt until they are soft.
![nr-3](https://brasmar.com/wp-content/uploads/2021/11/nr-3.png)
Once the potatoes are cooked, remove the salt (if they were baked in the oven) or drain the water (if they were boiled in a pan). Let them cool and mash them one by one and reserve.
![nr-4](https://brasmar.com/wp-content/uploads/2021/11/nr-4.png)
Slice or roughly mince the garlic and mix it with olive oil in a cooking cup.
![nr-5](https://brasmar.com/wp-content/uploads/2021/11/nr-5.png)
Pour the olive oil and the garlic into the bottom of a tray and add the potatoes and the octopus. Drizzle everything with the remaining olive oil and garlic. Sprinkle with ground pepper and rosemary.
![nr-6](https://brasmar.com/wp-content/uploads/2021/11/nr-6.png)
Bake in the oven for about 15 to 20 minutes until slightly browned.
![nr-7](https://brasmar.com/wp-content/uploads/2021/11/nr-7.png)
Serve the octopus with sautéed vegetables.