Dish

Polvo à Lagareiro

Lagareiro-style Octopus

Polvo à Lagareiro is a dish that is typically made with octopus that has been boiled until tender and then roasted in the oven with garlic, olive oil, and herbs such as bay leaves and paprika. The octopus is then served with a side of roasted potatoes and vegetables.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Seafood› Mollusk Dish› Octopus Dish

Origins and history

Polvo à Lagareiro is a traditional Portuguese dish that has been enjoyed for generations. It is believed to have originated in the coastal regions of Portugal, where seafood is a staple in the local cuisine.

Dietary considerations

This dish is high in protein and low in fat, making it a great option for those who are looking to maintain a healthy diet. However, it is important to note that octopus is high in cholesterol, so it should be consumed in moderation by those who are watching their cholesterol intake.

Variations

There are many variations of this dish, with some recipes calling for the addition of white wine or lemon juice to add a tangy flavor. Some recipes also call for the use of red pepper flakes or black olives to add a spicy or salty kick.

Presentation and garnishing

Polvo à Lagareiro is typically served on a platter with the octopus arranged in a circular pattern. It is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To ensure that the octopus is tender, it is important to boil it for the right amount of time before roasting it in the oven. Additionally, be sure to use fresh, high-quality ingredients for the best flavor.