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)
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
Cook the octopus at 100 ºC in a pan or steam cook it in the oven for about 45 minutes.
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.
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.
Slice or roughly mince the garlic and mix it with olive oil in a cooking cup.
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.
Bake in the oven for about 15 to 20 minutes until slightly browned.
Serve the octopus with sautéed vegetables.
PREPARATION
Cook the octopus at 100 ºC in a pan or steam cook it in the oven for about 45 minutes.
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.
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.
Slice or roughly mince the garlic and mix it with olive oil in a cooking cup.
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.
Bake in the oven for about 15 to 20 minutes until slightly browned.
Serve the octopus with sautéed vegetables.
