🐙 Polvo à lagareiro (Portuguese roast octopus)

Name: Polvo à lagareiro (Portuguese roast octopus)
Total time: 120 min
Yield: 4
Cuisine: Portugal · nationwide
Ingredients: 1.5 kg octopus, cleaned (frozen and thawed for tenderness); 800 g small potatoes, skin on; 1 onion; 6 garlic cloves, sliced; 6 tbsp olive oil; A bunch of cilantro, chopped; Coarse salt

Origin: Portugal · nationwide

402kcal

per serving · 350 g

115kcal

per 100 g

42 gProtein12 g / 100 g

18 gFat5 g / 100 g

21 gCarbs6 g / 100 g

Polvo à lagareiro is a Portuguese dish of tender boiled octopus roasted with small potatoes that are lightly crushed ("batatas a murro"), then drenched in olive oil with plenty of sliced garlic and fresh cilantro. The octopus is soft inside with crisp, browned edges, and the potatoes soak up the garlicky oil. It is a favourite for family meals and festive occasions.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein12 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: octopus

Not veganbecause of: octopus

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

octopuspotatogarlicolive oilcilantro

Recipe

4 servings120 min

Ingredients

1.5 kg octopus, cleaned (frozen and thawed for tenderness)
800 g small potatoes, skin on
1 onion
6 garlic cloves, sliced
6 tbsp olive oil
A bunch of cilantro, chopped
Coarse salt

Method

Boil the octopus with the onion for 45–60 minutes until tender; drain.
Boil the potatoes in salted water for 15 minutes, then crush each lightly with your fist.
Put the octopus and potatoes in a roasting tin and season with salt.
Warm the olive oil with the garlic and pour it over.
Roast at 200 °C for 20–25 minutes and finish with cilantro.

How to make it lighter

Halve the olive oil and brush it on: 1 tbsp oil ≈ 120 kcal.
Swap part of the potatoes for roasted peppers or greens.
Octopus is lean, so ask for more octopus and fewer potatoes.

History

The name refers to the lagareiro, the worker at an olive-oil press (lagar), usually explained as a nod to the generous amount of olive oil in the dish. Today polvo à lagareiro is served in restaurants across Portugal, and octopus is also a traditional Christmas Eve dish in parts of the country.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Polvo à lagareiro (Portuguese roast octopus) and every other dish, with calories and macros for each. Ate only half? Slide it.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →