Introduction
Polvo à Lagareiro is one of Portugal’s most elegant and beloved seafood dishes, celebrated for its simplicity, bold flavours, and deep connection to Portuguese culinary tradition. The name “lagareiro” refers to the olive oil press (lagar), highlighting the generous use of high-quality olive oil that defines this dish. Traditionally served during festive occasions such as Christmas Eve or family celebrations, Polvo à Lagareiro showcases Portugal’s mastery of letting exceptional ingredients speak for themselves.
This dish originates from inland and coastal regions alike, proving how deeply octopus is woven into Portuguese food culture. Slowly cooked until tender, then roasted with garlic and olive oil, the octopus develops a beautifully crisp exterior while remaining succulent inside. Paired with roasted potatoes, Polvo à Lagareiro is both rustic and refined, offering a perfect balance of texture and flavour.
At The Recipe Kitchen, we focus on authentic recipes from around the world that honour tradition while remaining achievable for home cooks. This Polvo à Lagareiro recipe follows classic Portuguese techniques, guiding you step by step to create a restaurant-quality dish at home with confidence.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 4
Ingredients
Main Ingredients
- 1 whole octopus (about 1.5–2 kg), cleaned
- 1 kg baby potatoes or small waxy potatoes
- 6 cloves garlic, lightly crushed
- 120 ml extra virgin olive oil (plus more if needed)
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
To Finish
- Fresh parsley or coriander, chopped
- Lemon wedges (optional)
Step-by-Step Instructions
Cook the Octopus
- Tenderise the Octopus
Place the cleaned octopus into a large pot with the bay leaves. Do not add water. Cover and cook over low heat for 45–60 minutes, allowing the octopus to release its own liquid. Turn occasionally until tender when pierced with a knife. - Cool Slightly
Remove the octopus from the pot and let it cool slightly. Reserve a small amount of the cooking liquid in case it is needed later.
Prepare the Potatoes
- Boil the Potatoes
While the octopus cooks, boil the potatoes in salted water until just tender, about 20 minutes. Drain and allow them to cool slightly. - Crush the Potatoes
Place the potatoes on a baking tray lined with parchment paper. Using the palm of your hand or the back of a spoon, gently crush each potato to flatten slightly without breaking apart completely.
Roast the Dish
- Preheat the Oven
Preheat your oven to 200°C (400°F). - Arrange the Ingredients
Cut the octopus into large pieces, separating the tentacles if desired. Arrange the octopus and crushed potatoes evenly on the baking tray. - Add Garlic and Olive Oil
Scatter the crushed garlic cloves over the octopus and potatoes. Drizzle generously with olive oil, ensuring everything is well coated. Season lightly with salt and black pepper. - Roast Until Golden
Place the tray in the oven and roast for 30–40 minutes, turning once halfway through. The octopus should develop crispy edges, and the potatoes should be golden and fragrant. - Finish and Serve
Remove from the oven and sprinkle with fresh parsley or coriander. Serve immediately with lemon wedges on the side if desired.
Cooking Tips & Variations
- Octopus Tenderness: Cooking the octopus slowly in its own liquid is key to achieving a tender texture. Avoid rushing this step.
- No Added Water: Do not add water when simmering the octopus; it releases enough liquid naturally.
- Olive Oil Quality: Use the best extra virgin olive oil you can find. This dish relies heavily on its flavour.
- Spicy Variation: Add a pinch of chili flakes or piri-piri during roasting for gentle heat.
- Herb Options: Parsley is traditional, but coriander is also commonly used in some regions.
What to Serve with Polvo à Lagareiro
- Simple green salad with olive oil and vinegar
- Steamed vegetables such as green beans or broccoli
- Crusty bread to soak up the olive oil and juices
- A glass of Portuguese white wine or vinho verde
Polvo à Lagareiro is a complete dish on its own, but light accompaniments enhance its richness without overwhelming it.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the oven at 180°C (350°F) until warmed through. Add a drizzle of olive oil if needed.
- Freezing: Freezing is not recommended, as it can negatively affect the texture of the octopus.
Frequently Asked Questions
How do I know when the octopus is tender?
The octopus is ready when a knife slides easily into the thickest part of the tentacle without resistance.
Can I cook the octopus in advance?
Yes. The octopus can be cooked a day ahead and stored in the refrigerator. Roast it with the potatoes just before serving.
Do I need to remove the skin?
No. The skin adds flavour and texture and is traditionally left on.
Final Thoughts
Polvo à Lagareiro is a shining example of Portuguese cuisine at its finest: simple ingredients, careful technique, and exceptional flavour. The combination of tender octopus, crispy potatoes, garlic, and olive oil creates a dish that feels both comforting and celebratory.
At The Recipe Kitchen, we believe that authentic recipes like Polvo à Lagareiro offer more than just nourishment — they provide a connection to culture, tradition, and shared moments at the table. Whether served for a special occasion or a relaxed weekend meal, this classic Portuguese dish is a rewarding and memorable culinary experience.
