Polvo a lagareiro: 6 Easy Steps to Make It at Home

There’s something absolutely magical about the combination of tender octopus, golden potatoes, and fragrant olive oil that makes polvo a lagareiro one of Portugal’s most beloved dishes. As someone who’s been perfecting this recipe for years, I can tell you that mastering this traditional Portuguese delicacy is far easier than you might think. Today, I’m going to walk you through my foolproof method for creating restaurant-quality polvo a lagareiro in the comfort of your own kitchen.

Thank you for reading this post, don't forget to subscribe!

Quick Overview

Polvo a lagareiro is the epitome of Portuguese comfort food – simple ingredients transformed into something truly extraordinary. The charm of this dish lies in its elegant simplicity—tender octopus, crispy roasted potatoes, and a rich blend of premium olive oil, garlic, and fresh herbs. The result is a dish with incredible depth of flavor, where the tender, slightly smoky octopus contrasts beautifully with the golden, crispy potatoes.

The beauty of polvo a lagareiro lies in its straightforward preparation method. While the total cooking time is approximately 2 hours, most of this is hands-off cooking time where the octopus gently simmers to perfection. The active preparation time is only about 30 minutes, making this an ideal dish for weekend cooking when you want something special without spending all day in the kitchen.

What sets this recipe apart is the “lagareiro” style of preparation, which refers to the generous use of high-quality olive oil. This isn’t just a cooking medium – it’s an integral part of the dish’s character, creating a luxurious sauce that brings all the elements together harmoniously.

The Ingredients I Use to Bring My Polvo a Lagareiro to Life

Creating the perfect polvo a lagareiro starts with selecting the right ingredients. Here’s everything you’ll need for this authentic Portuguese recipe:

For the Octopus:

• 2.5 pounds fresh or frozen octopus (cleaned)
• 1 large onion, quartered
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon coarse sea salt

For the Potatoes and Final Assembly:

• 2 pounds of small to medium potatoes (preferably waxy varieties like Yukon Gold)
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil (plus extra for drizzling)
• 1/4 cup fresh parsley, roughly chopped
• 2 tablespoons fresh cilantro, chopped
• 1 large onion, sliced into thick rings
• Coarse sea salt to taste
• Freshly ground black pepper
• 1 lemon, cut into wedges (for serving)

The key to exceptional polvo a lagareiro is using the highest quality olive oil you can find. Portuguese olive oil is traditional, but any premium extra virgin olive oil will work beautifully. Don’t skimp on this ingredient – it’s what transforms this from a simple octopus and potato dish into something truly special.

Step-by-Step Instructions

Step 1: Prepare and Cook the Octopus
Begin by thoroughly rinsing the octopus under cold water. If using frozen octopus, ensure it’s completely thawed. Place the octopus in a large pot with the quartered onion, bay leaves, peppercorns, and sea salt. Add enough water to cover the octopus completely. Bring to a boil, then reduce heat to low and simmer gently for 45-60 minutes, or until the octopus is tender when pierced with a fork. The cooking time will vary depending on the size of your octopus.

Step 2: Prepare the Potatoes
“As the octopus cooks, give the potatoes a good wash and scrub. Leaving the skins on adds great texture and extra nutrients. If some are on the larger side, slice them in half lengthwise—smaller ones can stay whole. Toss them into a pot of salted water, bring it to a boil, and cook for about 15–20 minutes, just until they’re tender but still holding their shape. Drain and set them aside.

Step 3: Rest and Slice the Octopus
Once the octopus is tender, remove it from the cooking liquid and let it cool for about 15 minutes. Using a sharp knife, cut the octopus into pieces, separating the tentacles and cutting the body into rings about 1/2 inch thick. The octopus should be tender enough to cut easily but still hold its shape.

Step 4: Prepare the Garlic Oil
Preheat your oven to 425°F (220°C). In a large oven-safe baking dish or cast-iron pan, heat 1/4 cup of olive oil over medium heat. Add the sliced garlic and cook gently for 2-3 minutes until fragrant but not browned. The goal is to infuse the oil with garlic flavor without burning it.

Step 5: Combine and Roast
Add the cooked potatoes to the baking dish with the garlic oil, tossing to coat evenly. Nestle the octopus pieces among the potatoes and add the sliced onion rings. Drizzle everything generously with the remaining olive oil and season with salt and pepper. The dish should look quite oily – this is traditional and essential for authentic polvo a lagareiro.

Step 6: Final Roasting and Finishing
Place the dish in the preheated oven and roast for 25-30 minutes, turning the potatoes and octopus once halfway through. The potatoes should be golden and crispy on the outside, and the octopus should have slightly golden edges. Remove from the oven and immediately sprinkle with fresh parsley and cilantro. Serve with lemon wedges on the side.

What to Serve Polvo a Lagareiro With

Polvo a lagareiro is substantial enough to serve as a main course, but choosing the right accompaniments can elevate the entire meal. A crisp Portuguese Vinho Verde or a dry white wine like Albariño complements the dish beautifully, cutting through the richness of the olive oil while enhancing the seafood flavors.

For sides, consider a simple mixed greens salad dressed with lemon vinaigrette to provide a fresh contrast to the rich octopus and potatoes. Traditional Portuguese cornbread (broa) is excellent for soaking up the flavorful olive oil. Roasted red peppers or a small portion of Portuguese rice can also round out the meal nicely.

Don’t forget to provide plenty of good crusty bread – guests will want to mop up every drop of that delicious garlic-infused olive oil.

Top Tips for Perfecting Polvo a Lagareiro

Choose the Right Octopus: Fresh octopus is ideal, but high-quality frozen octopus actually works wonderfully for this dish. The freezing process helps break down fibers, making the octopus more tender.

Don’t Overcook: The octopus should be tender but not mushy. Test for doneness by piercing the thickest part with a fork – it should go through easily but with slight resistance.

Potato Selection Matters: Waxy potatoes hold their shape better during roasting. Avoid russets, which can become too fluffy and fall apart.

Oil Temperature: When making the garlic oil, keep the heat moderate. Burnt garlic will make the entire dish bitter.

Make-Ahead Strategy: The octopus can be cooked up to a day ahead and stored in the refrigerator. This actually improves the flavor and makes final assembly quicker.

Storing and Reheating Tips

Polvo a lagareiro keeps well in the refrigerator for up to 3 days when stored in an airtight container. The olive oil will solidify when cold, but this is completely normal and doesn’t affect the quality.

To reheat, bring the dish to room temperature for about 30 minutes, then place it in a 350°F oven for 10-15 minutes until heated through. You can also reheat individual portions in the microwave, though the oven method better preserves the texture of the potatoes.

If you want to store it longer, polvo a lagareiro freezes well for up to 2 months. Just portion it out into containers, freeze, and thaw overnight in the fridge when you’re ready to enjoy it again. The texture might change a bit, but the flavor stays delicious.

This authentic polvo a lagareiro recipe brings the taste of Portugal directly to your table, proving that the most memorable dishes often come from the simplest ingredients prepared with care and tradition.

follow me on pinterest