Portuguese-style grilled octopus (Polvo à Lagareiro)

Polvo à Lagareiro is a favorite dish from Portugal. It means Olive Oil Mill Style Octopus.

This easy recipe features tender octopus roasted with potatoes. It’s drizzled with good olive oil, garlic, and fresh herbs.

It’s perfect for special events and popular in seaside areas.

Ingredients:

• 2 lbs octopus (fresh or frozen, cleaned)
• 1 large onion, halved
• 4 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1 teaspoon smoked paprika
• 2 lbs baby potatoes, washed
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Start by putting the octopus in a large pot with the halved onion and bay leaves.
2. Cover with water and bring to a boil.
3. Lower the heat and simmer for 40-60 minutes until the octopus is tender.
4. Drain and let it cool a bit.
5. Preheat your oven to 400°F.
6. While the octopus cooks, boil the baby potatoes in salted water for about 15 minutes, until barely tender.
7. Drain and put them in a baking dish.
8. Lightly crush each potato with a spoon to crack the skin.
9. Cut the cooled octopus into big chunks and add it to the baking dish with the potatoes.
10. In a small bowl, mix olive oil, minced garlic, smoked paprika, salt, and pepper.
11. Pour this mixture over the octopus and potatoes, making sure they are nicely coated.
12. Roast in the oven for 20-25 minutes, until the potatoes are golden and the octopus gets crispy edges.
13. Take it out of the oven and sprinkle with fresh parsley.
14. Serve hot with lemon wedges on the side.