Polvo à Lagareiro Tradicional (Roasted Octopus with Olive Oil)

• 1.5 kg Octopus, whole, cleaned
• 2 leaves Bay leaves
• 1 tbsp White wine vinegar
• 1.2 kg New potatoes, similar size
• 180 ml Extra virgin olive oil
• 8 cloves Garlic
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 15 g Fresh parsley
• 1 medium Lemon

1. Heat the oven to 220°C (430°F). Rinse the octopus under cold water and check the beak has been removed. Fill a large pot with water, add the bay leaves and white wine vinegar, and bring to a gentle simmer.
2. Lower the octopus into the simmering water, then keep it at a steady simmer until a knife slides into the thickest part of a tentacle with little resistance. Start checking at 45 minutes; it may take 60 to 75 minutes depending on size. Lift out and drain well in a colander.
3. While the octopus cooks, scrub the new potatoes and put them in a roasting pan. Drizzle with about 2 tbsp of the extra virgin olive oil and season with 1 tsp of the fine sea salt and 0.5 tsp of the black pepper. Roast for 35 to 45 minutes, turning once, until deeply golden and tender.
4. Peel and thinly slice the garlic. Cut the drained octopus into large pieces, keeping the tentacles in generous lengths. When the potatoes are tender, lightly smash each one with the back of a spoon so they split and open.
5. Nestle the octopus among the smashed potatoes. Scatter over the garlic, then pour over the remaining extra virgin olive oil and season with the remaining fine sea salt and black pepper. Roast for 12 to 15 minutes until the garlic is fragrant and just turning pale gold and the octopus edges are lightly bronzed.
6. Finely chop the fresh parsley and zest the lemon, then cut the lemon into wedges. Sprinkle the parsley and lemon zest over the hot tray and squeeze over a little lemon juice to taste. Serve straight away with the lemon wedges for squeezing and spoon the garlicky oil over everything.

Made this recipe? Rate it — a comment is optional.