Entree: Portugal – Porto & North – Polvo à Lagareiro (roasted octopus with garlic, olive oil and smashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) whole octopus, cleaned
- 1 large onion, halved
- 1 lemon, halved
- 3 bay leaves
- 1 cup (240 ml) dry white wine
- 1 1/2 lb (700 g) waxy potatoes (such as Yukon Gold), scrubbed
- 3/4 cup (180 ml) extra-virgin olive oil, divided
- 8 garlic cloves, thinly sliced
- 1 tsp (5 g) coarse sea salt, plus more for potato water
- 1/2 tsp (2.5 g) smoked paprika (optional)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Freshly ground black pepper to taste
- Lemon wedges to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 400°F (200°C). In a large pot, combine the onion, lemon halves, bay leaves and white wine with enough water to cover. Bring to a gentle boil.
2. Add the octopus to the boiling liquid, reduce to a simmer and cook until tender when pierced with a knife, about 45–60 minutes depending on size. Remove the octopus and reserve 1 cup (240 ml) of the cooking liquid.
3. Meanwhile, boil the potatoes in salted water until just tender, about 15–20 minutes. Drain and let cool slightly, then lightly smash each potato with the palm of your hand or the back of a spoon to create cracked surfaces.
4. Toss the smashed potatoes with half of the olive oil (about 1/3 cup (80 ml)), half the sliced garlic, a pinch of salt and black pepper. Spread potatoes on a large roasting pan or baking tray.
5. Cut the octopus into large pieces (tentacles and head), arrange among the potatoes, and drizzle with the remaining olive oil (about 1/3 cup (80 ml)), add the reserved cooking liquid if the pan looks dry. Scatter remaining garlic and smoked paprika (if using) over the octopus.
6. Roast in the preheated oven until the octopus edges are caramelized and the potatoes are golden, about 20–25 minutes. Baste once during roasting with pan juices.
7. Remove from oven, sprinkle with chopped parsley, adjust seasoning with salt and pepper, and serve immediately with lemon wedges and an extra drizzle of olive oil.

1. Preheat the oven to 400°F (200°C). In a large pot, combine the onion, lemon halves, bay leaves and white wine with enough water to cover. Bring to a gentle boil.
2. Add the octopus to the boiling liquid, reduce to a simmer and cook until tender when pierced with a knife, about 45–60 minutes depending on size. Remove the octopus and reserve 1 cup (240 ml) of the cooking liquid.
3. Meanwhile, boil the potatoes in salted water until just tender, about 15–20 minutes. Drain and let cool slightly, then lightly smash each potato with the palm of your hand or the back of a spoon to create cracked surfaces.
4. Toss the smashed potatoes with half of the olive oil (about 1/3 cup / 80 ml), half the sliced garlic, a pinch of salt and black pepper. Spread potatoes on a large roasting pan or baking tray.
5. Cut the octopus into large pieces (tentacles and head), arrange among the potatoes, and drizzle with the remaining olive oil (about 1/3 cup / 80 ml), add the reserved cooking liquid if the pan looks dry. Scatter remaining garlic and smoked paprika (if using) over the octopus.
6. Roast in the preheated oven until the octopus edges are caramelized and the potatoes are golden, about 20–25 minutes. Baste once during roasting with pan juices.
7. Remove from oven, sprinkle with chopped parsley, adjust seasoning with salt and pepper, and serve immediately with lemon wedges and an extra drizzle of olive oil.