Portuguese
Polvo à Lagareiro
Tender octopus and crisp punched potatoes emerge burnished from the oven, glossed with fragrant garlic oil, black olives, and fresh parsley.
4 servings · 25 minutes prep · 90 minutes cook
Ingredients
Octopus
- 1 whole octopus, 3–3½ lb, Cleaned and fresh or fully thawed from frozen.
- 1 medium onion, about 8 oz, Peeled and quartered.
- 2 dried bay leaves, Use dried leaves for a measured, gently aromatic simmer.
- 3 qt, Use only enough to submerge the octopus in a snug pot.
Punched potatoes
- 2 lb, Use small Yukon Gold or other waxy yellow potatoes, each 1½–2 inches (4–5 cm) wide.
- 2 tsp, Diamond Crystal kosher salt, for the cooking water.
Garlic oil and finishing
- 1 cup, Choose a flavorful oil with fresh fruitiness and a clean peppery finish.
- 10 medium cloves, about 1¼ oz, Lightly crushed and peeled.
- ½ tsp, Freshly ground.
- ½ cup, about 2½ oz, Use brine-cured Portuguese black olives, drained.
- ¼ cup, about ½ oz, Flat-leaf parsley leaves, loosely packed and coarsely chopped.
Directions
1. Gently tenderize the octopus
- Rinse the octopus under cold running water, paying particular attention to the suckers, then drain. Confirm that the beak and internal organs have been removed.
- Combine the yellow onion, bay leaf, and water in a snug 6- to 8-quart {{tool:large-pot|pot}}. Bring to a boil over high heat. Holding the octopus by the head with {{tool:tongs|tongs}}, dip the tentacles into the boiling water three times, allowing them to curl, then lower the entire octopus into the pot. The water should just cover it; add only as much additional water as necessary.
- Return the water just to a simmer, then reduce the heat to maintain very gentle movement—about 185–195°F, with occasional small bubbles rather than a rolling boil. Partially cover with the {{tool:lid|lid}} and cook until a thin {{tool:skewer|skewer}} slides through the thickest part of a tentacle with almost no resistance, 45–70 minutes. Begin checking at 45 minutes; size and prior freezing affect the timing. Do not proceed while the flesh is still rubbery, because brief roasting will brown the octopus but will not tenderize it.
- Remove the pot from the heat and let the octopus rest in its cooking liquid for 15 minutes. Transfer it to a tray and drain thoroughly. When cool enough to handle, use a {{tool:chef-knife|chef's knife}} on a {{tool:cutting-board|cutting board}} to separate the tentacles at their base and cut the head into two or four broad pieces. Leave the tentacles whole. Discard the onion, bay leaves, and cooking liquid.
2. Cook and punch the potatoes
- While the octopus cooks, place the yukon gold potatoes in a {{tool:large-saucepan|saucepan}} and cover them with cold water by 1 inch. Add the kosher salt. Bring to a boil, reduce to a steady simmer, and cook until a knife enters the centers easily but the potatoes remain intact, 15–22 minutes.
- Drain the potatoes in a {{tool:colander|colander}} and leave them there for 5 minutes so their skins dry. Heat the {{tool:oven|oven}} to 475°F with a rack in the upper-middle position.
- Arrange the potatoes in a single layer in a large, shallow {{tool:roasting-pan|roasting dish}}. With the heel of your hand, a folded kitchen towel, or the flat bottom of a cup, press each potato just firmly enough to split its skin and flatten it to about 1 inch thick. Do not crush it into loose pieces.
3. Roast with garlic and olive oil
- Combine the extra virgin olive oil and garlic cloves in a {{tool:small-saucepan|small saucepan}}. Warm over medium-low heat until the garlic is fragrant and just beginning to turn pale gold, 4–6 minutes; the oil should shimmer but not smoke. Remove from the heat.
- Spoon ⅓ cup of the garlic oil over the potatoes, leaving the garlic in the saucepan. Roast until the split edges begin to brown, 15 minutes.
- Pat the octopus very dry; surface moisture prevents browning. Using {{tool:oven-mitts|oven mitts}}, remove the roasting dish from the oven and nestle the octopus among the potatoes, keeping as much tentacle surface exposed as possible. Add the garlic, black olives, and remaining oil, spooning oil over both octopus and potatoes. Season everything evenly with the black pepper.
- Return the dish to the oven and roast until the tentacle tips and suction cups are browned and lightly crisp, the potatoes have deeply golden edges, and the garlic is golden and soft, 10–15 minutes. The octopus is already tender, so remove it promptly once browned; prolonged high heat can tighten the flesh.
4. Finish and serve
- Scatter the parsley over the hot dish. Turn the potatoes and octopus once in the garlicky oil collected in the pan, then serve immediately with generous spoonfuls of that oil.
