Roast Octopus with Garlic Potatoes

Polvo à lagareiro: tender octopus roasted with small punched potatoes, drenched in garlic olive oil.

Ingredients

For 4 servings.

• 2 1/2 lb octopus, cleaned
• 1 onion, halved
• 2 bay leaves
• 2 lb small potatoes
• 1/3 cup olive oil
• 6 cloves garlic, sliced
• 1 tsp salt
• 1/4 cup chopped parsley
• 1 lemon
• 1 bunch turnip greens

Method

1. Simmer the octopus with the onion and bay leaves in a large pot of water for 50–60 minutes, until tender. Drain and cut into large pieces.
2. Meanwhile heat the oven to 425°F and roast the potatoes, salted, for 30 minutes, then press each one to split the skin.
3. Add the octopus to the potatoes, pour over the oil with the garlic and roast for 10–15 minutes more, until the edges crisp.
4. Blanch the greens for 3 minutes. Scatter parsley over the octopus and serve with the greens and lemon.

Diets and allergens

Nutrition per serving

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