Este polvo assado representa uma das formas mais saborosas e aromáticas de preparar este marisco na cozinha portuguesa. A técnica de assar sobre uma cama de legumes permite que todos os sabores se concentrem, criando um prato rico e perfumado que destaca a textura única do polvo.

Ingredientes

  • polvo cozido;
  • cebola;
  • alhos;
  • pimentos;
  • pimenta moída; azeite.

Preparação

  1. Coza como habitualmente o polvo e prepare uma “cama” de cebola às rodelas, alhos partidinhos e pimentos às tiras num tabuleiro que possa ir ao forno, coloque por cima o polvo inteiro, tempere com um pouco de pimenta moída e regue abundantemente com azeite.
  2. Vá regando com frequência e virando o polvo, serve com batata a murro ou arroz branco.

Here’s the English version of this classic Portuguese octopus dish below

Roasted Octopus

This traditional Portuguese preparation transforms humble octopus into a spectacular centrepiece dish. The slow roasting process allows the octopus to develop a beautiful golden exterior whilst remaining tender within, while the bed of vegetables creates a fragrant base that infuses the seafood with Mediterranean flavours.

The beauty of this recipe lies in its rustic simplicity – the frequent basting and turning ensures even cooking while building layers of flavour. The combination of sweet onions, aromatic garlic, and colourful peppers not only adds taste but creates a stunning presentation. This method works particularly well because the vegetables release their juices during cooking, creating a natural sauce that complements the octopus perfectly.

Ingredients

  • Cooked octopus
  • Onions
  • Garlic
  • Bell peppers
  • Ground black pepper
  • Olive oil

Method

  1. Cook the octopus as usual and prepare a “bed” of sliced onions, chopped garlic, and strips of bell peppers in an ovenproof dish. Place the whole octopus on top, season with a little ground pepper, and drizzle generously with olive oil.
  2. Baste frequently and turn the octopus regularly during cooking. Serve with crushed potatoes or plain white rice.