Octopus Lagareiro Style

🛒 Ingredients

• Octopus 700 g · 1148 kcal
• Small potatoes 1000 g · 770 kcal
• Extra virgin olive oil 230 g · 2050 kcal
• Garlic 40 g · 60 kcal
• Onion 200 g · 80 kcal
• Fresh parsley 15 g · 5 kcal
• Bay leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. If using raw octopus, first clean it thoroughly. Then, in a large pot with water, a bay leaf, and a pinch of salt, boil the octopus until very tender (about 45-60 minutes in a pressure cooker or 1.5-2 hours in a regular pot). Drain and set aside, reserving some cooking water.
2. Preheat your oven to 200°C (400°F). Wash the small potatoes and boil them in salted water until just tender, but still firm (about 15-20 minutes). Drain the potatoes.
3. In a roasting dish, gently 'punch' each potato with the back of a spoon to lightly crack them. Add the octopus tentacles to the dish, arranging them among the potatoes.
4. Thinly slice the onion and arrange it over the octopus and potatoes. Mince the garlic cloves and sprinkle them generously over everything.
5. Pour a very generous amount of extra virgin olive oil over the entire dish, ensuring everything is well coated. Season with salt and freshly ground black pepper to taste.
6. Roast in the preheated oven for 25-35 minutes, or until the octopus is slightly crispy and golden, and the potatoes are tender and browned. If needed, drizzle with a little reserved octopus cooking water during roasting to prevent drying.
7. Once cooked, remove from the oven and sprinkle generously with fresh chopped parsley. Serve immediately while hot.