By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
38 matchesDishes from other countries' kitchens, made from the same core ingredients as Polvo à Lagareiro. The percentage is the share of ingredients the two recipes have in common.
Pulpo a la Gallega (Galician Octopus)In Spain · same ingredients67%
Patatas Bravas (Spicy Potatoes)In Spain · same ingredients63%
Fasolakia Ladera: Greek Green Beans in Tomato SauceIn Greece · same ingredients63%
A classic Portuguese octopus dish roasted in copious amounts of olive oil and garlic. It is traditionally served with smashed potatoes for a rustic, deeply savory experience.
According to eatmundo's ingredient comparison, the closest dish to Polvo à Lagareiro from another cuisine is Pulpo a la Gallega (Spain): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Boil the cleaned octopus in a large pot with one whole onion and enough water to cover for 60 minutes until tender; check with a fork for minimal resistance.
- 2
Preheat your oven to 200°C while you drain the octopus and slice the tentacles into large, hearty segments.
- 3
Place the octopus in a large shallow baking tray, surrounding it with 1 kg of peeled, slightly smashed boiled potatoes.
- 4
Generously drizzle the 200ml of olive oil over the octopus and potatoes, ensuring everything is well-coated to prevent drying.
- 5
Scatter the 6 minced garlic cloves over the top and roast in the center of the oven for 20 minutes until the edges of the octopus become slightly crisp.
- 6
Remove the tray from the oven and sprinkle with the chopped fresh parsley and paprika for a vibrant, aromatic finish before serving warm.
Frequently Asked Questions
What is Polvo à Lagareiro?
Polvo à Lagareiro is a Portuguese octopus dish consisting of boiled and roasted octopus served in a generous amount of olive oil, garlic, and parsley. It is a staple of Portuguese coastal cuisine often consumed during celebratory family meals or at restaurants.
How do I know the octopus is tender?
The octopus is ready when a fork slides into the thickest part of the tentacle with almost no resistance.
Can I use frozen octopus?
Yes; boil it for 60 minutes until tender, checking with a fork for minimal resistance.
Should I peel the garlic?
You can roast it with the skins on for a sweeter, milder flavor, or peeled for direct eating; it is a matter of preference.
What kind of potatoes work best?
Small 'new' potatoes or waxy varieties hold their shape best when smashed and roasted in the oil.
