Portugal Expert®
January , 2025
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.
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
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.
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.
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