Polvo À Lagareiro Recipe

Clean the Octopus

Rinse the octopus under cold water, removing any residual sand or dirt. Ensure the insides are clean.

Boil the Octopus

In a large pot, bring salted water to a boil. Add the octopus and cook for about 40-60 minutes until tender. You can check tenderness by piercing the thickest part with a fork.

Cool the Octopus

Once cooked, remove the octopus from the pot and let it cool at room temperature until manageable.

Prepare the Grill

Preheat the grill to medium-high heat.

Cut the Octopus

Once cooled, cut the octopus into large pieces, about 2-3 tentacles each.

Marinate the Octopus

In a bowl, combine the olive oil, minced garlic cloves, salt, and black pepper. Add the octopus pieces and toss to coat evenly.

Grill the Octopus

Place the marinated octopus on the grill. Grill for about 3-4 minutes on each side until charred and crispy.

Prepare Potatoes

While grilling, boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and set aside.

Garnish and Serve

Arrange the grilled octopus on a serving platter alongside the boiled potatoes. Drizzle any remaining olive oil from the marinade over the dish. Garnish with chopped parsley and serve with lemon wedges.