Roast Octopus, "Polvo à Lagareiro"

I love Octopus as apart from its superb flavours and texture, it allows you to prepare it in several different ways. A couple of months ago I posted an Octupus Salad, Today I'll tell you a Portuguese traditional dish Roast Octopus, which in Portuguese is called Polvo à Lagareiro.

You will need:
1 cooked octopus (see here how to cook the octopus)
small potatoes
Half a head of garlic
Virgin olive oil
salt

Cover the potatoes with salt and put it in the oven at 200 º C for 45 minutes in a tray. When they are roasted, clean the potatoes, give them a punch so that open, (this step is essential for the potatoes absorb the flavour of olive oil, salt and juices released by Octopus). In a tray, put the octopus, the potatoes, roughly chopped garlic and add enough olive oil to almost cover the octopus. Bake for 15 minutes.

Hope you enjoy it!

Octopus Salad

The summer is almost around the corner. By this season of the year salads get a special place on the Iberian diets due to the bikini operation or due to the fact that with the hot weather the best you can have is a fresh salad...

Today I bring you a typical spring or summer starter, an Octopus salad:

you will need:

- Octopus

- Tomato

- Shallot

- parsley or coriander

- onion

- clove

- Laurel

- Extra virgin olive oil

- vinegar or lime juice

- salt

You can use pre-cooked octopus, but if you look real flavour you should boil it by yourself. For an 1,5 kg Octopus: In a pan add 9 glasses of water and one of red wine. Add an onion cut in two halves, in each half put two cloves and a laurel leaf and a little bit of salt , and let it cook for about 40 minutes and let it cool

Chop the tomatoes, the shallot, the octopus and finely chop the parsley. mix everything and season with vinaigrette, (3 parts of extra virgin olive oil and 1 of vinegar or lime juice)

Enjoy it!

Do you prepare it differently leave us your comment!