Octopus À Lagareiro With Potatoes And Garlic
- We boil the octopus with the onion in a large pan of water. We cook with the lid off until the onion softens. We drain and cook the octopus on a barbecue grill (if you don’t have one, you can grill it in the oven until slightly browned).
- We wash the potatoes, pierce them with a fork and sprinkle with salt. We boil them for a short while in the salted water – until the water starts simmering. We drain well and finish by baking them in the oven at 220 °C.
- Once tender, we hit the potatoes with our fist closed – place a kitchen towel between your hand and the potato to avoid burning. This style of cooking is known as “batatas a murro” or “smashed potatoes”.
- While cooking the potatoes and the octopus, we finely chop the garlic cloves. We heat the olive oil in a pan, toss in the garlic and cook until soft. Finally, we put the octopus and the potatoes on a serving tray, we pour the olive oil and garlic all over and sprinkle with the coriander.
THE FRESHNESS OF THE SEA ON YOUR PLATE
See what you feel like having and it will turn out delicious
THINK TODAY OF A NICE DISH FOR TOMORROW
Tasty, healthy dishes that keep the freshness of the sea intact
Time for a break
Taste the difference
IN THE PAN
The other way round