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Ingredients
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Octopus
Lagareiro dressing & roasting
Method
Octopus
- 1
Clean and prepare
If your octopus hasn't been cleaned, remove the beak and internal organs, and rinse thoroughly under cold water. Pat dry with paper towels. If frozen, thaw completely in the refrigerator before cooking.
- 2
Tenderize (optional)
To help tenderize, you can gently freeze and thaw the octopus before cooking or pound the tentacles lightly with the back of a knife. This step is optional if you will simmer long enough.
- 3
Simmer the octopus
In a large pot, add 2 liters of water, 2 tbs coarse sea salt, bay leaves and peppercorns. Bring to a gentle boil. Holding the octopus by the head, dip the tentacles into the boiling water 3 times (this helps curl the tips), then fully submerge. Reduce heat to a gentle simmer, cover partially, and cook until tender when pierced at the thickest part of a tentacle, about 45–60 minutes for a 1.5 kg octopus. Start checking at 40 minutes. The octopus should be tender but not falling apart. Reserve 1/2 cup of the cooking liquid and discard the bay leaves and peppercorns.
- 4
Cool and drain
Carefully remove the octopus from the pot and let it cool slightly on a cutting board. Reserve some of the cooking liquid to moisten later if needed. Once cool enough to handle, cut the tentacles from the head and set both aside.
Lagareiro dressing & roasting
- 5
Parboil potatoes and prepare aromatics
While the octopus simmers (or after, if preferred), place the halved potatoes in salted water and simmer 12–15 minutes until just tender when pierced but not falling apart. Drain and set aside. Preheat the oven to 230°C (450°F). In a bowl combine sliced garlic, halved onions/shallots, 3/4 cup of the olive oil, smoked paprika, sea salt and black pepper; toss to coat.
- 6
- 7
- 8
Finish octopus under high heat
Increase oven temperature to 240–250°C (465–480°F) or use the oven broiler. Place the octopus tentacles and head in the pan alongside the potatoes, brush generously with remaining olive oil (about 1/4 cup), and sprinkle remaining sliced garlic over the octopus. Roast/broil until the edges of the tentacles caramelize and get slightly charred, about 8–12 minutes — watch carefully so garlic doesn't burn. Turn once if needed to get even coloration.
- 9
- 10