Entree: Portugal – Lisbon – Polvo à Lagareiro (Roasted octopus served with smashed, roasted potatoes dressed in abundant olive oil and garlic)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1 whole octopus, about 2–2.5 lb (900–1,150 g)
- 1 large onion, halved
- 4 cups (960 ml) water
- 1½ tsp (9 g) coarse sea salt, plus more for potatoes
- 1½ lb (700 g) small waxy potatoes (Yukon Gold or new potatoes)
- ½ cup (120 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for drizzling
- 6 garlic cloves, smashed and minced
- 2 bay leaves
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C). In a large pot bring the water to a boil with the halved onion, bay leaves and 1 tsp (6 g) of the sea salt.
2. Clean the octopus if needed. To tenderize, dip the tentacles into the boiling water 2–3 times, then submerge the whole octopus. Reduce heat to a gentle simmer and cook, uncovered, until the octopus is fork-tender, about 45–60 minutes depending on size. Remove, reserve ½ cup (120 ml) of the cooking liquid, and let cool slightly.
3. Meanwhile, place the potatoes in salted boiling water and cook until just tender, about 12–15 minutes. Drain and let steam-dry for a minute, then use the bottom of a glass or a fork to lightly smash each potato.
4. Toss the smashed potatoes with 3 tbsp (45 ml) of the olive oil, half the minced garlic, a pinch of sea salt and black pepper. Arrange on a rimmed baking sheet.
5. Cut the octopus into large serving pieces (separate tentacles and slice the head if desired). Arrange octopus pieces with the potatoes on the baking sheet. Drizzle with remaining 2 tbsp (30 ml) olive oil and the reserved cooking liquid, sprinkle smoked paprika if using, and scatter remaining garlic over the top.
6. Roast in the oven until edges begin to char and garlic is fragrant, about 15–20 minutes.
7. Remove from oven, sprinkle with chopped parsley, squeeze lemon over the top, adjust seasoning, and serve immediately with extra olive oil on the side.