Jul 09 2026
RestaurantsCampino RestaurantPolvo Lagareiro (batatas, Cebolas, Pimentos E Grelos) Recipe

Polvo Lagareiro (batatas, Cebolas, Pimentos E Grelos) Recipe

Inspired by Campino Restaurant
Time1h 30m
Serves4

Grilled octopus served with potatoes, broccoli rabe onions and peppers

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Ingredients

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Main Ingredients

Marinade

Method

Preparation of Octopus

  1. 1

    Clean and Boil the Octopus

    In a large pot, bring salted water to a boil. Add the whole octopus and boil for 30-40 minutes until tender. Remove and let it cool.

  2. 2

    Marinate the Octopus

    In a bowl, mix olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Cut the cooled octopus into manageable pieces and marinate it in this mixture for at least 30 minutes.

Preparation of Vegetables

  1. 3

    Prepare the Potatoes

    Peel and cut the potatoes into quarters. Boil them in salted water for 15-20 minutes until fork-tender, then drain and set aside.

  2. 4

    Sauté the Onions and Peppers

    Slice the onions and bell peppers. In a skillet, heat a little olive oil over medium heat, add the onions and peppers, and sauté until soft and caramelized, about 10 minutes.

  3. 5

    Prepare the Broccoli Rabe

    In a separate pot, blanch the broccoli rabe in boiling water for 3-4 minutes, then drain and set aside.

Grilling

  1. 6

    Grill the Octopus

    Preheat a grill to medium-high heat. Grill the marinated octopus pieces for about 3-4 minutes on each side until nicely charred.

  2. 7

    Serve the Dish

    On a large platter, arrange the grilled octopus, boiled potatoes, sautéed onions and peppers, and blanched broccoli rabe. Drizzle with extra olive oil and serve warm.

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