Polvo à Lagareiro (Octopus with Olive Oil and Potatoes)
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Ingredients
- 500 g prepared octopus, cut into chunks
- 500 g baby new potatoes
- 4 garlic cloves
- 100 ml extra virgin olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 21.1 g
- Carbohydrate
- 23.4 g
- of which sugars
- 1.3 g
- Fat
- 24.6 g
- of which saturates
- 3.6 g
- Fibre
- 2 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the new potatoes whole in salted boiling water for 15 minutes until just tender, then drain and crush lightly.
- 2
Spread the crushed potatoes and octopus chunks in a roasting dish.
- 3
Scatter over the garlic and drizzle generously with the olive oil.
- 4
Roast for 20-25 minutes until the potatoes are golden at the edges and the octopus is heated through and tender.
- 5
Scatter with parsley and serve warm.
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