Polvo à Lagareiro — Olive-Oil Roasted Octopus

Simmer the octopus with the bay leaf and halved onion in a big pot of unsalted water for 45–60 minutes, until a knife slides easily into the thickest part of a tentacle. Leave it to cool in its water for 15 minutes.

💡 Do not salt the boiling water — salt at this stage can toughen octopus. Season only later, at the roasting stage.

Meanwhile boil the potatoes whole in their skins until tender, drain, and press down on each one with your palm or the base of a glass until the skin splits and it flattens slightly — the 'punch' of batatas a murro.

Cut the cooled octopus into large pieces. Spread the potatoes and octopus in a roasting dish, tuck in the garlic cloves, and pour the olive oil over everything — it should pool in the dish. Season with coarse salt.

Roast in a hot oven (200°C) for 25–30 minutes, until the octopus edges catch colour and the potatoes turn golden and crisp at the split edges. Spoon the hot oil back over everything once or twice.

💡 The garlicky roasting oil is the sauce — do not drain it. Spoon it over the octopus at the table.

Scatter with parsley or coriander and serve hot, straight from the dish, with plenty of bread to mop the oil.