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POLVO À LAGAREIRO

POLVO À LAGAREIRO

Polvo à Lagareiro is a Portuguese dish based on octopus, olive oil, potatoes (batatas a murro), grelos and garlic. Its origin is uncertain though it is a common dish in Trás-os-Montes Province.

INGREDIENTS

2 kg Octopus

8 Small Potatoes

1 Red Pepper

1 Onion

Black Olives

Olive Oil

Salt

DIRECTIONS

(1st Stage)

Buy a medium/large octopus of 2 kg gutted

Clean well and be careful not to get any sand

In a large saucepan place water to boil

Add the octopus and cook until soft.

Leave to cook for about 30 to 40 minutes and drain

(2nd Stage):

Light the grill and leave it hot with a high temperature

Take the octopus, brush the oil and put on the grill

Leave it on until golden and crunchy on the outside.

DIRECTIONS TO BATATAS AO MURRO:

(1st Stage)

Get eight small sauté potatoes

Wash thoroughly and do not peel

Put the potatoes in an oven pan and cover with salt

Bake for about 40 to 50 minutes until tender

(2nd Stage):

Take a red  pepper, remove the lumps and cut them into thick slices

Take one onion, peel and cut into four pieces

Arrange in a shape and drizzle with olive oil

Bake at 200ºC for about 40 minutes until soft

BUILDING THE PLATE

Take the potatoes and remove any excess salt

Knead them, "give a faint punch" so that they emerge from the edges

Arrange the potatoes in the dish, place the octopus on top, garnish with peppers and onions

Add some black olives and drizzle with olive oil

PRODUCT BASKET

Canosa Frozen Octopus +/- 1kg

Maçarico Pitted Black Olives Jar 165g

Oliveira da Serra Classic Olive Oil 750ml

Saldomar Traditional Table Salt 250g

Discover more recipes HERE

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