Cervejaria Ramiro ★ 4.7
Cervejaria Ramiro in Lisbon: the canonical late-night seafood hall on Avenida Almirante Reis, last orders 00:30, prego no pao the traditional closer.
Try: Goose barnacles and prego no pao
History
Polvo a lagareiro takes its name from the lagareiros, the men who pressed the olive oil in central Portugal. The traditional preparation pours the new-pressing oil generously over the boiled-then-roasted octopus, and the dish travelled to Lisbon menus as the most-ordered fish course outside of bacalhau.
Common allergens: Molluscs
Make it at home
Ingredients
- 1 octopus, 1.5kg, cleaned
- 12 small new potatoes, skin on
- 1 onion, halved
- 2 bay leaves
- 8 garlic cloves, smashed but whole
- 200ml extra-virgin olive oil
- Flaky salt, black pepper, chopped flat-leaf parsley
Method
- Plunge the octopus three times into boiling water (with onion and bay), then leave it to simmer 45 to 60 minutes until tender to a knifepoint.
- Boil the potatoes whole in their skin 20 minutes until cooked, drain.
- Smash the potatoes flat with the heel of your palm, just cracking them open.
- Lay octopus and potatoes in a roasting tin, scatter the smashed garlic over.
- Pour the olive oil generously across everything, season with flaky salt.
- Roast at 220C for 20 minutes until octopus skin is crisp and potatoes are golden. Finish with parsley.
Tip from the editors. If you can buy octopus pre-frozen, do it. The freezing breaks down the connective tissue and saves you the tenderising step.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat polvo a lagareiro
Polvo a lagareiro in Lisbon
Tasquinha do Lagarto ★ 4.4
Tasquinha do Lagarto in Lisbon's Campolide: a 1973 family tasca with Sporting Lisbon shirts on the walls, atum cebolada and baked octopus to share.
Signature: Atum cebolada, Polvo a lagareiro
Order: Polvo a lagareiro, baked octopus with potatoes, garlic and olive oil.
Cervejaria Liberdade ★ 4.3
Cervejaria Liberdade in Lisbon: a polished seafood hall inside the Tivoli Avenida, Berlenga gooseneck barnacles, Algarve prawns and Aveiro oysters daily.
Signature: Gooseneck barnacles, Algarve prawns, Aveiro oysters
Order: Algarve red prawns and a glass of Soalheiro Alvarinho.
More cities are in research. Want polvo a lagareiro covered somewhere specific? Tell us where you want to eat.