Have you ever heard of Polvo à Lagareiro? If not, you’re in for a treat! This traditional Portuguese dish is made with octopus, potatoes, olive oil, and garlic and it’s a flavor explosion in your mouth. Trust me when I say that once you try it, you’ll be hooked.
But where did this delicious dish come from? The origins of Polvo à Lagareiro are uncertain, but it is believed to have originated in the Trás-os-Montes Province of Portugal. The name “Lagareiro” refers to an individual who works in an olive oil press (lagar) and is used in this recipe due to the large amount of olive oil used to drizzle over the octopus.
Polvo à Lagareiro is actually a variation of another traditional Portuguese dish called Bacalhau à Lagareiro. This dish is made with salt cod instead of octopus and is also served with crushed boiled potatoes (batatas a murro) roasted in the oven with olive oil and garlic 3.
Polvo à Lagareiro is one of those dishes that seems fancy and complicated but is actually super easy to make at home. And the best part? It’s impressive enough to serve to dinner guests but also perfect for a cozy night in with your family.
The key to this dish is the octopus. I know, I know. Octopus can seem intimidating to cook with but trust me, it’s easier than you think. The trick is to cook it until it’s tender and then roast it in the oven with the potatoes until everything is golden brown and delicious.
And let’s talk about those potatoes for a second. They’re boiled until tender and then crushed (or “murro” in Portuguese) before being roasted in the oven with the octopus. The result is a crispy exterior and a fluffy interior that’s the perfect vehicle for soaking up all that delicious olive oil and garlic.
But enough talking, let’s get cooking! In this post, I’ll show you step-by-step how to make Polvo à Lagareiro at home. You’ll be amazed at how easy it is and how delicious the results are. So grab your apron and let’s get started!
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