Polvo a lagareiro-a classic Portuguese version of cooking octopus. Polvo-actually, an octopus. Lagareiro is a local term for a person working on the production of olive oil. Therefore, it is difficult to translate the name of the dish into any other language. At the same time, calling it "octopus in Portuguese" is quite accurate and close to the truth.
Boil water. Toss a whole peeled onion and a few chopped garlic cloves. Do not add salt.Cook the octopus for 40-60 minutes.The cooking time depends greatly on the octopus itself. Fresh and for 20 times you will have time to boil, but with defrosted and for 60 you can go out. Therefore, in addition to time, you need to focus on the state of the octopus-cook until it becomes soft.
Wash the potatoes, put them in a mold, and sprinkle with sea salt. Cover with foil and bake in the oven for 40 minutes at 150 degrees.
Remove the finished octopus from the fire. And leave in the same water to reach another 15 minutes. Salt the water.After 15 minutes, pull out of the water.
Cut off the tentacles.The head is not served in restaurants, but Portuguese Housewives often, of course, prepare it.I don't like the head either. But you can cook (it will not affect the process in any way) and then decide whether to eat it or not.
We'll take out the potatoes and hit each one with our fists to flatten them.
Then fold the potatoes back into the baking dish. There we will also place the octopus, Bay leaves and garlic. And pour a generous portion of olive oil (100-150 ml) over everything.Then send it to the oven, preheated to 200 degrees, for 20 minutes or until Golden.You don't need to cover it with foil.