Octopus “à Lagareiro” Ingredients 1 whole octopus 1 medium yellow onion 2 bay leaves 1 cup (240 ml) Extra Virgin Olive Oil 1 whole head of garlic Fresh cilantro or parsley Salt and black pepper to taste 1.5 lbs (700g) small baby potatoes Coarse sea salt for...
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Octopus “à Lagareiro” Ingredients 1 whole octopus 1 medium yellow onion 2 bay leaves 1 cup (240 ml) Extra Virgin Olive Oil 1 whole head of garlic Fresh cilantro or parsley Salt and black pepper to taste 1.5 lbs (700g) small baby potatoes Coarse sea salt for boiling and roasting Recipe Pre-cook the octopus (45 minutes) Thaw your octopus completely. Place it into a large, dry pot with the whole onion and 1 bay leaf. Do not add any water or salt. Cover tightly and turn the heat to medium-low. The octopus will release its own deep-purple liquid and gently simmer in it. Cook for about 40 to 45 minutes until you can easily slide a fork into the thickest part of a tentacle. Boil the baby potatoes (20-25 minutes) While the octopus is simmering, place the washed, unpeeled baby potatoes into a separate pot of cold water. Add a generous handful of coarse salt. Bring to a boil and cook for about 20 minutes, or until they are completely fork-tender. Drain and let them cool just enough to handle. Pu
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