Polvo à Lagareiro

Polvo à Lagareiro is prepared in the style of the lagareiro, the olive oil mill worker paid partly in oil who used it lavishly. The octopus is first boiled until tender, then roasted at high heat until the tentacles crisp, and finished with generous olive oil.

Served with batatas a murro — small potatoes smashed and roasted until golden, also drenched in oil. Whole cloves of roasted garlic and fresh coriander complete the plate. This dish embodies the Portuguese philosophy that great cooking requires excellent ingredients treated simply.