Octopus à Lagareiro

Octopus à Lagareiro A Classic of Portuguese Cuisine

Octopus à Lagareiro is one of the most emblematic dishes of Portuguese cuisine. With deep roots in the Beira Litoral region, this dish combines simplicity and tradition, highlighting the natural flavor of the octopus, enhanced by high-quality olive oil, an essential ingredient in Portuguese cuisine.

In this article, we will explore the origin of Octopus à Lagareiro, the secret of its preparation and some tips to make this delicacy even more special.

The Origin of Octopus à Lagareiro

The term “lagareiro” refers to the “lagar”, the place where olive oil is produced.

Thus, the name of the dish reflects the generous use of olive oil, which is the main ingredient in the recipe.

Octopus à Lagareiro is an evolution of the Portuguese tradition of roasting simple ingredients and drizzling them with aromatic olive oil.

Although it is largely associated with Beira Litoral, this dish has won fans all over the country and has become a symbol of Portuguese cuisine.

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Why is Octopus à Lagareiro so special?

1. Authentic flavor: The dish celebrates the essence of fresh ingredients, with octopus and olive oil playing the main roles.

2. Perfect texture: The octopus is cooked until it reaches a soft texture and then roasted, creating a light, golden crust.

3. Quality olive oil: The generous amount of olive oil adds flavor and richness to the dish, standing out as one of the pillars of Portuguese cuisine.

Ingredients for Octopus à Lagareiro

To prepare this traditional dish, you will need simple and fresh ingredients:

• Fresh or frozen octopus
Small potatoes (batatas a murro)
• Extra virgin olive oil
Garlic
• Onion
• Parsley or coriander
• Salt and pepper to taste

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How to Prepare Octopus à Lagareiro
Following the traditional method will guarantee a dish worthy of Portuguese cuisine.
1. Cooking the Octopus:
• Wash the octopus well and place it in a pan with water, a whole onion and a bay leaf.

• Cook until soft (about 30 to 40 minutes).
The onion is used as an indicator: when it is soft, the octopus will be too.
2. Preparing the Potatoes:
• The small potatoes should be washed and boiled with their skins in salted water.
• Once cooked, lightly punch each potato, without crushing them completely.
3. Assemble and Roast:
• Arrange the octopus and potatoes in a baking dish.

• Drizzle generously with olive oil, add crushed garlic cloves and a little chopped parsley or coriander.

• Bake in a preheated oven at 200°C for about 15 to 20 minutes, until the octopus is golden and the potatoes absorb the oil.
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4. Finishing:
• Remove from the oven and drizzle with more olive oil, if necessary.
Serve hot, accompanied by a simple salad or sautéed greens.

Why is Octopus à Lagareiro a Classic?

This dish is more than a recipe; it is a celebration of the essence of Portuguese cuisine.

The simplicity of the ingredients, combined with the care taken in preparation, transforms Polvo à Lagareiro into a unique gastronomic experience, which delights both the Portuguese and visitors who wish to discover the best of our cuisine.

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Wine Pairing

Polvo à Lagareiro pairs perfectly with full-bodied white wines, such as Vinho Verde Alvarinho or a white from Douro or Alentejo.

For those who prefer reds, opt for light and fruity wines, such as a young Baga from Bairrada.

If you haven’t tried it yet, this is the perfect opportunity to savor this Portuguese classic.

Have a Truly Personalized Experience!

 

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