Entree: Portugal – Minho – Polvo à Lagareiro (Octopus roasted in abundant olive oil with garlic and smashed potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2.5 lb (1.1 kg) whole octopus, cleaned (fresh or thawed if frozen)
- 3/4 cup (180 ml) extra-virgin olive oil, divided
- 6 cloves garlic, thinly sliced
- 1 1/2 tsp (8 g) coarse sea salt, divided
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 1/2 lb (680 g) small waxy potatoes, scrubbed (new potatoes)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- Freshly ground black pepper to taste
- 1 lemon, cut into wedges

Instructions

1. Tenderize the octopus by bringing a large pot of water to a gentle boil, then dipping the octopus three times into the water (tentacles in then out) and finally submerging. Simmer gently, partially covered, for 40–60 minutes until the octopus is just tender when pierced with a knife. Remove, reserve 1/4 cup (60 ml) of the cooking liquid, and let cool slightly.
2. Preheat the oven to 425°F (220°C). Toss the potatoes with 2 tbsp (30 ml) of the olive oil and 1 tsp (5 g) sea salt, then roast on a baking sheet until fork-tender, about 30–40 minutes. Using the back of a bowl or a flat spatula, lightly smash each potato and return to the oven for 10–15 minutes to crisp the edges.
3. Meanwhile, place the octopus on a roasting pan or baking sheet, drizzle with 1/2 cup (120 ml) olive oil, the reserved cooking liquid, the sliced garlic, smoked paprika, remaining 1/2 tsp (3 g) sea salt and a few grinds of black pepper. Roast the octopus in the hot oven for 15–25 minutes, turning once, until the tips are slightly charred and the flesh is infused with oil and garlic.
4. Transfer the octopus to a platter, arrange the smashed potatoes around it, drizzle everything generously with the remaining olive oil, sprinkle with chopped cilantro or parsley, and serve immediately with lemon wedges for squeezing over the dish.