Octopus à Lagareiro
Ingredients:
- 1.5 kg of octopus
- 250ml Moura PDO Extra Virgin Olive Oil
- 1 head of garlic
- 2 onions
- 1 tablespoon salt
- 1 tablespoon potato salt
- 900 grams of small potatoes
- 2 bay leaves
- Coriander
Preparation:
- Preheat the oven to 160º C
- Cook the octopus in a large saucepan with about 5 liters of water and an unpeeled onion
- Bake for 40 minutes, until tender. Check by poking the thickest tentacles with a fork. Season with salt and leave to cool in its own water
- Separate the heads from the tentacles and put them in an ovenproof dish
- Wash the potatoes well and coat them in salt. To make them soft, bake them in the oven at 160º C for 35 minutes
- Shake the salt off the potatoes and add them to the tentacles. Increase the oven temperature to 180º C
- Drizzle the octopus and potatoes with 250 ml of Moura DOP Extra Virgin, distribute the crushed garlic cloves, the sliced onion and the bay leaves over the dish
- Place in the oven. When the octopus is golden, it's ready
- Sprinkle with chopped coriander and serve immediately