Lagareiro is a traditional Portuguese cooking style that typically involves baking or grilling with plenty of olive oil, garlic, and herbs. The addition of chouriço gives this dish a smoky, rich flavour that perfectly complements the tender octopus. This dish is a showcase of Portuguese flavours, combining the tender, slightly charred octopus with the rich, smoky notes of chouriço. It’s rustic, hearty, and full of Mediterranean charm.
Ingredients
- 1 large octopus (about 1.5kg), cleaned
- 100g traditional chouriço, sliced
- 100g black chouriço, sliced
- 15 baby potatoes, unpeeled
- 6 garlic cloves, sliced
- 2 bay leaves
- 2 chicken stock cubes (or powder)
- 200g mushrooms, sliced
- 1 small bunch of fresh parsley, chopped
- 150ml good-quality olive oil
- 2 Tbsp red wine vinegar
- 1 lemon, sliced for garnish
- Salt and freshly ground black pepper
Method
Cook the octopus: In a large pot, bring 2 litres of water to a boil. Add the bay leaves, stock cubes, and 2 tablespoons of salt. Lower the octopus into the boiling water, bring it back to a boil, then reduce the heat and simmer for about 40 minutes, or until the octopus is tender. Remove the octopus and set it aside to cool slightly. Reserve the stock. Once cooled, cut the octopus into large pieces.
Prepare the potatoes: Preheat the oven to 200°C. Wash the potatoes throughly and prick them with a fork. Boil them in the reserved octopus stock until tender, about 15–20 minutes. Drain and let them cool slightly before gently smashing each potato with the back of a spoon to flatten them a bit.
Roast the octopus and potatoes: In a baking dish, arrange the smashed potatoes and octopus pieces. Scatter the sliced chouriço, mushrooms, and garlic over the top.Drizzle generously with olive oil and season with salt and black pepper. Roast in the preheated oven for about 25–30 minutes, or until the potatoes are crispy and the octopus and chouriço are slightly browned.
Finish the dish: Once roasted, drizzle the octopus, chouriço, and potatoes with red wine vinegar. Sprinkle with chopped parsley for a fresh, herbal flavour. Garnish with lemon slices and serve hot.
Serving suggestion
Serve Polvo à Lagareiro com Chouriço with roasted vegetables or a simple green salad. A fresh, crusty bread works wonderfully for soaking up the olive oil and garlic-infused sauce.
