This Portuguese roasted octopus and potatoes (polvo à lagareiro) is one of the most appreciated traditional dishes in Portugal, especially in the summer.
|Preparation time||20 min|
|Cooking Time||1 h 10 min|
|Ready In||1 h 30 min|
|Level of Difficulty||Easy|
- Put the octopus in a pot.
- Cover with water and simmer for about 40 minutes.
- After 40 minutes, remove the octopus.
- With a knife, separate the tentacles and head from the octopus.
- With the potatoes well washed and wet, season them with coarse salt.
- On a baking tray, preferably a clay one, place the potatoes around it.
- In the center, place half of bay leaves and garlic.
- Place the octopus on top.
- Season with salt and pepper, and over top, sprinkle the remaining bay leaves and garlic.
- Drizzle the octopus with olive oil.
- Preheat the oven to 180ºC or 350ºF and bake for about 30 minutes.
- When the potatoes are roasted, remove from the oven.
- With a spoon, lightly press crush the potatoes so they open a little.
- Drizzle with coriander sauce (to taste) and serve immediately.
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