This is my weeknight-friendly roasted octopus — a paprika-and-garlic variation on the lagareiro theme (the purist polvo à lagareiro, all olive oil and restraint, is also on the site). Here, a smoked paprika dressing coats the octopus and crushed baby potatoes before everything roasts to crisp-edged glory.
The two-step method stays the same as the classic: simmer the octopus tender first, then finish hot in the oven — the only reliable route to octopus that is soft inside and burnished outside.
The paprika-garlic oil is the twist worth stealing: it seeps into the cracked potatoes as they roast, and the pan juices deserve bread with intent.
Roasted Octopus with Garlic and Paprika Recipe
Prep time: 10 minutes · Cook time: about 1½ hours · Total: about 1 hour 40 minutes · Servings: 4 · Calories: ~354 per serving
Ingredients
- 2 pounds octopus (fresh or frozen), cleaned
- 1 large onion, halved
- 2 bay leaves
- 2 pounds baby potatoes, washed
- 4 garlic cloves, minced
- ½ cup extra-virgin olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Simmer the octopus with the halved onion and bay leaves in water to cover, 40 to 60 minutes, until tender. Drain and cool slightly.
- Preheat the oven to 400°F.
- Meanwhile, boil the baby potatoes in salted water about 15 minutes, until barely tender. Drain, place in a baking dish, and lightly crush each to crack the skin.
- Cut the octopus into large chunks and add to the dish.
- Whisk the olive oil, garlic, smoked paprika, salt and pepper, and pour over everything, coating well.
- Roast 20 to 25 minutes, until the potatoes turn golden and the octopus edges crisp.
- Scatter with parsley and serve hot, lemon wedges alongside.
Recipe Notes
- For the minimalist original — no paprika, maximum olive oil — see my polvo à lagareiro recipe.
- Freezing tenderizes octopus; frozen is a feature here.
- The paprika oil left in the pan is a sauce. Treat it accordingly.
