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Polvo à Lagareiro

Simmered octopus charred in a hot oven and set over garlic-roasted potatoes, the lagareiro style named for the traditional olive oil press keeper. It is a staple of Portuguese restaurants and Sunday tables.

100 minMediumServes 4620 cal/serving

PortugueseDinnerStovetop and OvenPescatarianGluten-FreeEgg-FreeDairy-FreeNut-Free

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Ingredients

  • 2 lbs whole octopus, thawed
  • 2 bay leaves
  • 1 tsp kosher salt
  • 2 lbs baby Yukon Gold potatoes, halved
  • 1 head garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1/4 cup flat-leaf parsley, chopped
  • 1 lemon lemon

Instructions

  1. 1

    Clean the whole octopus first: remove the beak, eyes and innards. Season a large pot of water with half of 1 tsp kosher salt and add 2 bay leaves. Add 2 lbs thawed whole octopus and simmer 45 minutes to 1 hour, until a knife slides easily into the thickest part and it reaches 190°F inside. Drain and cool slightly.

  2. 2

    Cut the cooked octopus, tentacles and body, into 2-inch pieces and pat them dry.

  3. 3

    Preheat the oven to 425°F. Toss 2 lbs halved baby Yukon Gold potatoes and 1 head peeled garlic with half of 1/2 cup extra-virgin olive oil and the remaining 1 tsp kosher salt. Spread on a sheet pan and roast 35 to 40 minutes, until golden and tender.

  4. 4

    Raise the oven to 475°F. Toss the octopus with the remaining 1/2 cup extra-virgin olive oil, 1 tsp smoked paprika, and 1/4 tsp ground black pepper. Roast 8 to 10 minutes, until the edges char.

  5. 5

    Pile the potatoes and garlic on a platter, top with the octopus, and scatter 1/4 cup chopped flat-leaf parsley. Serve with 1 lemon lemon wedges.

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Questions

What is Polvo à Lagareiro?

Simmered octopus charred in a hot oven and set over garlic-roasted potatoes, the lagareiro style named for the traditional olive oil press keeper. It is a staple of Portuguese restaurants and Sunday tables. This reference files it under Portuguese dinner: made on the stovetop and in the oven, rated medium and about 100 minutes start to finish.

How long does Polvo à Lagareiro take?

As written, 100 minutes: 25 of prep and 75 of cooking. The longest single stretch is step 1 (1 hour): "Add 2 lbs thawed whole octopus and simmer 45 minutes to 1 hour, until a knife slides easily into the thickest part and it reaches 190°F inside."

What oven temperature does Polvo à Lagareiro need?

For Polvo à Lagareiro, the target internal temperature is 190 F (about 90 C), given in step 1. A probe thermometer removes the guesswork. The oven is also used at 425 F (about 220 C) in step 3. The oven is also used at 475 F (about 245 C) in step 4.

How do I know when Polvo à Lagareiro is done?

Go by the cues in the method rather than the clock. Step 3: cook until golden and tender. Step 4: cook until the edges char. A reading of 190 F on a thermometer settles it.

Why pat it dry first in Polvo à Lagareiro?

Step 2 reads: "Cut the cooked octopus, tentacles and body, into 2-inch pieces and pat them dry." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for smoked paprika in Polvo à Lagareiro?

The entry for Polvo à Lagareiro calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I freeze Polvo à Lagareiro?

It is not a good candidate. Refrigerate what is left of Polvo à Lagareiro within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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