Polvo (or Lula) à Lagareiro (Olive-Oil Roasted Calamari/Octopus with Smashed Garlic Potatoes) – Authentic Portugal Recipe
Named after the olive-oil pressers (lagareiros): tender seafood and smashed potatoes drenched in sizzling garlic olive oil.
- Country of Origin
- 🇵🇹 Portugal (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Tender calamari or octopus, Oven-smashed baby potatoes ("batatas a murro"), Roasted onion wedges, 1/3 cup extra virgin olive oil, 8 cloves crushed garlic
Ingredients for Polvo (or Lula) à Lagareiro (Olive-Oil Roasted Calamari/Octopus with Smashed Garlic Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender calamari or octopus, prepped into bite-sized pieces
- 1.5 cups oven-smashed baby potatoes ("batatas a murro"), washed and trimmed
- 1 cup roasted onion wedges
- 1 medium onion and 3 cloves garlic, finely minced with 1/3 cup extra virgin olive oil
- 1.5 tbsp traditional Portugal seasoning (8 cloves crushed garlic, fresh cilantro, sea salt, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, 1/3 cup extra virgin olive oil, and 8 cloves crushed garlic, fresh cilantro, sea salt, lemon for 3 minutes until fragrant.
- Combine tender calamari or octopus and oven-smashed baby potatoes ("batatas a murro") with the sautéed aromatics and layer evenly into the baking dish.
- Top with roasted onion wedges and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.