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Polvo à lagareiro

Octopus roasted in olive oil with crushed potatoes.

• €4.38 per person (estimate)
• 90 min
• Hard
• Season: all year round
• Gluten-free
• Mediterranean

Ingredients for 3 people

• Octopus · 500 g
• Potatoes · 400 g
• Garlic · 4 cloves
• Olive oil · 5 tbsp
• Parsley · 10 g

Method

1. Lower 500 g of octopus into a saucepan of simmering water and cook over a low heat for 45 to 50 min until tender, then drain.
2. Preheat the oven to 200°C. Cut 400 g of potatoes into large chunks, put them in a roasting dish with the octopus, and pour over 5 tbsp of olive oil and 4 crushed cloves of garlic.
3. Roast for 25 to 30 min, turning halfway through, until the octopus and potatoes are golden.
4. Lightly crush the potatoes with a fork, sprinkle with 10 g of parsley and serve.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.