Entree: Portugal – Portuguese Seafood Coast – Polvo à Lagareiro (Oven-roasted octopus with abundant garlic and olive oil, served with smashed roasted potatoes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Total 2 hrs

Ingredients

- 2.2 lb (1.0 kg) whole octopus, cleaned (fresh or thawed if frozen)
- 1.5 lb (700 g) baby potatoes or small red potatoes, scrubbed
- 1/2 cup (120 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 8 large garlic cloves (approx. 24 g), thinly sliced
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (pimentón) or sweet paprika (optional)
- 1 tsp (5 g) coarse sea salt, plus extra for potatoes
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 lemon, cut into wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add the bay leaves and 1 tsp (5 g) coarse salt.
2. Tenderize the octopus by dipping its tentacles briefly three times into the boiling water (if using fresh) or simply place whole octopus in the simmering water and cook gently until tender when pierced with a knife, about 40–50 minutes for a 2.2 lb (1.0 kg) octopus. Remove octopus and reserve 1 cup (240 ml) of the cooking liquid.
3. Meanwhile, parboil the potatoes in salted water until fork-tender, about 12–15 minutes. Drain and place on a rimmed baking sheet. Using the bottom of a glass or a fork, gently press each potato to slightly crush it so it flattens but stays intact.
4. Toss the crushed potatoes with 1/4 cup (60 ml) of olive oil, a pinch of coarse salt, and half the sliced garlic. Spread in a single layer and roast in the oven until golden and crisp at edges, about 25–30 minutes.
5. While potatoes roast, increase oven temperature to 450°F (230°C). Place the cooked octopus on a separate baking tray, drizzle with 1/4 cup (60 ml) olive oil and the reserved cooking liquid, scatter remaining sliced garlic over the octopus, and sprinkle with smoked paprika (if using), salt, and pepper.
6. Roast the octopus in the hot oven for 10–15 minutes, basting once with the pan juices, until edges are slightly charred and octopus has a toasty color. Remove and let rest 5 minutes.
7. Transfer octopus to a serving platter, drizzle with the remaining 2 tbsp (30 ml) olive oil, scatter chopped parsley, and serve with the roasted crushed potatoes and lemon wedges. Encourage guests to squeeze lemon over the octopus and potatoes before eating.