| Prep: 45 mins | Cook: 1 hour 10 mins | Difficulty: Medium | Serves: 6 |
Assuming that the nutrition information of the recipe “Octopus Lagareiro with Punched Potatoes” per serving (among 6 people) is:
Calories: 495 kcal, Fat: 29g, Saturated Fat: 6g, Carbs: 41g, Sugars: 3g, Fiber: 5g, Protein: 19g, Salt: 0.8g.
The HTML content to replace would be:
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| kcal | fat | saturates | carbs |
| 495 | 29g | 6g | 41g |
| sugars | fibre | protein | salt |
| 3g | 5g | 19g | 0.8g |
“`
Please note that these are hypothetical nutritional values and they can vary based on cooking method and proportions of each ingredient. For the most accurate nutritional information, it’s recommended to use a nutritional calculator.
Why I Love Portuguese Octopus Lagareiro with Punched Potatoes
There’s something extraordinary about preparing a thrilling international dish like Octopus Lagareiro with Punched Potatoes. It’s a menu selection that takes me on a culinary journey, inviting me to weave treasured stories and unique experiences into one delicious narrative. This Portuguese masterpiece encapsulates my love for the gastronomic expressions of different cultures, proving that richness in flavour knows no boundaries.
A Transcontinental Inspiration
My partner, Gordon, introduced me to this delightful Portuguese recipe. With strong links to the seaided culinary tradition of Portugal, the Octopus Lagareiro conjures an irresistable tapestry of taste and texture, far removed from my usual game meats and hearty mountain customs. His enthusiasm for foreign flavours ignited a spark in me, and my exploration began. I found parallels with the renowned chef José Avillez, known for his contemporary take on Portuguese-coastal cuisine, and took inspiration from his rendition of this amazing dish.
The Dance of Flavours
The dance between the flavourful octopus, vibrant parsley, robust garlic, and humble potatoes in this recipe creates a mouth-watering mosaic that speaks to the palate and heart in equal measure. The blend of wine and olive oil, enhanced with the subtle kick of black pepper and paprika, serves as the perfect dance floor for this romantic Portuguese waltz. With each bite, I’m transported to Lisbon’s bustling fish markets and vibrant terraced vineyards.
This dish shares similarities with a Spanish octopus dish known as Polbo à feira, although the Lagareiro method gives it a unique aromatic twist. Additionally, it pairs exceptionally well with a tangy Portuguese green salad or a plate of Portuguese clams, Bulhão Pato, providing a well-rounded seafood feast for those exciting dinner parties or intimate date nights.
In the end, my love for Octopus Lagareiro with Punched Potatoes lies in not just the delightful taste of the dish but also the memories it evokes. It’s a beautiful mingling of flavours, cultures, and history that draw upon the heritage of Portugal and my personal experiences in the kitchen.
What You’ll Need
- 3 pounds octopus
- 1 cup dry white wine
- 1 head garlic
- 1 bunch fresh parsley
- 2 pounds baby potatoes
- 1 cup olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 3 bay leaves
- 1 pinch paprika
Method
Step One
Start by cleaning the octopus thoroughly. Rinse it well under cold water, then place it in a pot of boiling water. Add the bay leaves and cook until the octopus is tender, which should take about 45 minutes to 1 hour.
Step Two
While the octopus is cooking, preheat the oven to 375°F (190°C). Prick the potatoes with a fork, wrap them individually in aluminum foil, and place them in the oven. Bake until they are soft when pierced with a knife, about 45 minutes.
Step Three
Remove the cooked octopus from the pot, let it cool, then chop it into pieces. Place the octopus pieces in a baking dish, sprinkle with coarse salt and paprika, and drizzle with half of the olive oil. Pour the white wine over the octopus, then add the whole garlic head, cut in half crosswise. Bake for 20 minutes in the preheated oven.
Step Four
While the octopus is baking, remove the potatoes from the oven. Unwrap the foil, and using a heavy kitchen utensil or a potato masher, lightly crush each potato to break the skin and expose the flesh. Transfer the potatoes to the baking dish with the octopus, arranging them around the octopus. Drizzle the remaining olive oil over the potatoes, and sprinkle with some more coarse salt.
Step Five
Return the baking dish to the oven and bake for an additional 15 minutes, or until the potatoes are golden brown and crispy on the edges. Sprinkle the dish with freshly ground black pepper and garnish with fresh parsley before serving.
