Polvo à Lagareiro
Portuguese octopus braised until tender, then finished with garlic-infused olive oil and served over creamy mashed potatoes. A rustic coastal classic that tastes far more impressive than it is to make.
- Total time
- 50 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.2 pounds octopus, cleaned and cut into 2-inch pieces
- 1 pound potatoes (russet or yukon gold), peeled and cut into 1-inch cubes
- 8 cloves garlic cloves, thinly sliced lengthwise
- 5 tablespoons extra virgin olive oil
- 1 leaf bay leaf
- ½ whole lemon, cut into wedges
- 1 teaspoon fleur de sel or sea salt
Instructions
- 1
Fill a large pot three-quarters full with cold water and place it on the stovetop over high heat until steam rises from the surface and large bubbles break constantly, about 8 minutes.
- 2
While the water heats, rinse the octopus pieces under cool running water and pat them dry with paper towels to remove excess moisture.
- 3
Carefully place the octopus pieces into the boiling water along with the bay leaf; the octopus will sink at first, then float as it cooks.
- 4
Boil the octopus uncovered until a fork easily pierces the thickest piece and the color has turned from pale to deep reddish-purple, about 30 minutes.
- 5
Using a slotted spoon, lift the octopus pieces from the pot and transfer them to a plate; discard the bay leaf and keep the water in the pot.
- 6
Add the potato cubes to the same boiling water and cook uncovered until a fork easily pierces each piece, about 12 minutes.
- 7
Drain the potatoes in a colander and return them to the empty pot.
- 8
Pour 3 tablespoons of olive oil into a small skillet over medium-low heat and add the sliced garlic; stir occasionally until the garlic is deep golden and fragrant, about 4 minutes.
- 9
Pour the garlic and warm oil over the cooked octopus pieces in their plate and sprinkle with 0.5 teaspoon of salt.
- 10
Drizzle the remaining 2 tablespoons of olive oil over the hot potatoes and crush them gently with a wooden spoon until they look creamy with some small lumps remaining.
- 11
Sprinkle the remaining 0.5 teaspoon of salt over the mashed potatoes and stir gently to distribute it evenly.
- 12
Divide the mashed potatoes between two shallow bowls and top each with half of the garlic-dressed octopus and its oil.
- 13
Serve immediately while hot, squeezing lemon wedges over each portion just before eating.
Tools you’ll need
- large pot (4-quart capacity minimum)
- slotted spoon
- colander
- small skillet (8-inch)
- wooden spoon
- fork
- cutting board
- chef's knife
- shallow serving bowls (2)
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