Português
POLVO À LAGAREIRO
- 21 May, 2018
- Home , Portuguese Recipes
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
Maçarico Pitted Black Olives Jar 165g
Oliveira da Serra Classic Olive Oil 750ml
Saldomar Traditional Table Salt 250g
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