This delicious traditional recipe of octopus "à lagareiro" is highly appreciated in our country. It's a very simple recipe to prepare, cook the potatoes and the octopus, season with garlic, pepper and bay leaf and bake. Sprinkle with chopped parsley and serve. Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Octopus, olive oil, garlic, small potatoes
HOW TO MAKE OCTOPUS "À LAGAREIRO":
Cook the octopus on a saucepan with water and a peeled onion. When the octopus is cooked, put it on a plate and let it cool slightly. Cut the tentacles and set aside.
Cook the potatoes in a saucepan with water seasoned with salt. When the potatoes are cooked, put them on a plate and let them cool slightly. Smash the potatoes slightly (give a small punch on each one).
Put the octopus tentacles and the potatoes on a baking dish. Season with unpeeled crushed garlic, pepper and bay leaf. Drizzle with olive oil
YOU MAY ALSO LIKE:
- Cod "à lagareiro"
- Octopus "à jardineira"
- Octopus salad
- Cuttlefish "à lagareiro"
- Octopus rice
RECIPE VIDEO:
(No Ratings Yet)Ingredients
- 1.5 kg (3 1/3 pounds) octopus
- 1 medium onion to cook the octopus
- 800 g (1 3/4 pounds) small potatoes
- 8 cloves of garlic
- Parsley (to taste)
- 2 bay leaves
- Pepper (to taste)
- 250 ml (about 1 cup) olive oil
- Salt (to taste)
Directions
- Clean and wash the octopus. Put it on a saucepan with water and a peeled onion and cook over medium-high heat for about 45 minutes. When the octopus is cooked, put it on a plate and let it cool slightly. Cut the tentacles and set aside.
- Wash the potatoes very well with the peel. Put the potatoes in a saucepan with water seasoned with salt and cook over medium-high heat for about 25 minutes. When the potatoes are cooked, put them on a plate and let them cool slightly. Smash the potatoes slightly (give a small punch on each one).
- Preheat the oven to 180ºC (350ºF).
- Put the octopus tentacles and the potatoes on a baking dish. Season with unpeeled crushed garlic, pepper and bay leaf. Drizzle with olive oil and bake until slightly golden, about 30 to 35 minutes. Occasionally, drizzle the octopus and the potatoes with the olive oil.
- Turn off the oven, sprinkle with chopped parsley and serve.
Our recipe has been featured on Momondo.
