O Polvo à Lagareiro é um dos pratos mais emblemáticos e apreciados da cozinha portuguesa. O seu nome remete para os lagares de azeite, e não é por acaso: o azeite abundante, o alho e o polvo tenro são os protagonistas. Acompanhado pelas tradicionais batatas a murro, este é um prato rústico, cheio de sabor, perfeito para uma refeição especial em família.

Ingredientes

  • polvo
  • azeite
  • alho
  • malaguetas
  • raspa de limão
  • batatas
  • salsa
  • cebola

Preparação

  1. Leva-se ao forno a 180/200º 1,5 kgs de batatas numa assadeira com bastante sal durante 45 minutos.
  2. Para o polvo, num tacho grande, junta-se azeite, alho, malaguetas, salsa e 1 raspa de limão.
  3. Após um minuto ao lume, junta-se o polvo, mexe-se bem neste azeite até ficar bem envolvido, e tapa-se durante a 20 minutos no mínimo.
  4. Ao fim deste tempo, desliga-se a panela, e deixa-se sem destapar desligada por mais 5 minutos. (tempo para polvo de kilo e meio aprox). Se o picarem com o garfo, e o polvo estiver tenro estar pronto. Não vale a pena bater mais no bicho!
  5. Entretanto tira-se as batatas no forno e com a palma da mão, esmagam-se ligeiramente, ficando “à murro”. Volta-se a por no tabuleiro as batatas, com salsa picada, 1 cebola aos bocados, 3 ou 4 cabeças de alho esborrachadas, Alecrim/Rosminho q.b. (deixa o prato bem perfumado).
  6. Rega-se bem com azeite, e vai ao forno por mais 20 minutos. Ao fim dos 20 minutos, abre-se o forno, coloca-se o polvo aos bocados por cima, rega-se com mais azeite, e vai ao forno por mais 20/25 minutos.

Ready to dive into one of Portugal’s most beloved seafood dishes? Here’s the recipe, translated just for you.

Octopus “Lagareiro” Style

Polvo à Lagareiro is a titan of Portuguese cuisine, a rustic and incredibly satisfying dish where tender octopus and fluffy-on-the-inside, crispy-on-the-outside potatoes are bathed in a generous amount of garlic-infused olive oil. The name “Lagareiro” refers to the olive oil press workers, and it perfectly describes the dish’s soul: it’s a celebration of high-quality, abundant olive oil.

While many traditional recipes call for boiling the octopus separately before roasting, this version presents a wonderfully direct method. The octopus is gently steamed in a pot with aromatics, cooking in its own juices and the infused oil, which makes it incredibly flavourful from the very beginning. The potatoes are roasted until tender and then given a “murro” or “punch” to break the skins, creating the perfect vessel for soaking up all the delicious pan juices in the final roast.

This is a perfect dish for sharing. Serve it family-style, straight from the roasting tin, with plenty of crusty bread to mop up every last drop of the fragrant oil. It pairs beautifully with a crisp Vinho Verde or a robust white wine from the Dão region.

Ingredients

  • 1 octopus (approx. 1.5kg)
  • Good quality olive oil
  • Garlic cloves
  • Chilli peppers
  • Zest of one lemon
  • 1.5kg small potatoes, for roasting
  • Fresh parsley
  • 1 onion
  • A few sprigs of fresh rosemary
  • Coarse sea salt

Preparation

  1. Preheat the oven to 180-200°C (160-180°C Fan/Gas Mark 4-6). Place the potatoes in a large roasting tin, sprinkle them generously with coarse salt, and roast for about 45 minutes, or until tender.
  2. While the potatoes are roasting, prepare the octopus. In a large, heavy-bottomed pot, pour a generous amount of olive oil and add several cloves of garlic (peeled and lightly crushed), a couple of whole chillies, a handful of parsley, and the lemon zest. Heat gently for a minute.
  3. Add the whole octopus to the pot, stir it well to coat it in the aromatic oil, then cover with a tight-fitting lid. Cook on a low heat for 20 minutes, allowing the octopus to cook in its own steam.
  4. After 20 minutes, turn off the heat and leave the pot covered for another 5 minutes to rest. Check for tenderness by piercing the thickest part of a tentacle with a fork – if it goes in easily, it’s ready.
  5. Once the potatoes are cooked, remove them from the oven. Using the palm of your hand or a clean tea towel, give each potato a firm press to slightly crush it (this is the “à murro” style). Arrange the smashed potatoes back in the roasting tin, along with some chopped parsley, the onion cut into chunks, 3 or 4 whole heads of garlic, and the rosemary sprigs.
  6. Drizzle everything generously with olive oil and return to the oven for 20 minutes. After this time, remove the tin from the oven, cut the cooked octopus into large, bite-sized pieces and place them on top of the potatoes. Drizzle with more olive oil and return to the oven for a final 20-25 minutes, until everything is sizzling and beautifully golden.