Polvo À Lagareiro Recipe
Recipe information
Make Polvo À Lagareiro in just 2h . Grilled octopus with garlic and olive oil
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Ingredients
Main Ingredients
For Serving
Preparation of Octopus
1. Clean the Octopus
Rinse the octopus under cold water, removing any residual sand or dirt. Ensure the insides are clean.
2. 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.
3. Cool the Octopus
Once cooked, remove the octopus from the pot and let it cool at room temperature until manageable.
Grilling and Seasoning
4. Prepare the Grill
Preheat the grill to medium-high heat.
5. Cut the Octopus
Once cooled, cut the octopus into large pieces, about 2-3 tentacles each.
6. 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.
Serving
8. Prepare Potatoes
While grilling, boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and set aside.
9. 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.
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