Polvo à Lagareiro is a traditional Portuguese dish prepared in a simple yet flavorful way. Seafood is ubiquitous in Portuguese cuisine, and squid (polvo) plays a special role. The recipe originated in the fishing villages of Portugal and has been passed down through generations. It reflects the Portuguese love of simple yet delicious cuisine that emphasizes fresh ingredients.
The term ” à lagareiro ” refers to a special cooking method that uses large amounts of olive oil. The word “lagareiro” is derived from “lagar,” which means “oil mill” in Portuguese. Olive oil is an essential ingredient in this dish, giving the polvo a soft texture and rich flavor.
The preparation of Polvo à Lagareiro
Preparing Polvo à Lagareiro requires some patience, as the squid must first be pre-cooked to reduce its tough texture. The cooked squid is then roasted in the oven, often with potatoes and plenty of olive oil, garlic, and fresh herbs.
Ingredients:
- 1 large squid (approx. 1.5 kg)
- 1 kg small potatoes
- 200 ml olive oil (preferably extra virgin)
- 4 cloves of garlic
- 2 bay leaves
- Fresh parsley
- Salt and pepper to taste
Preparation steps:
- Boil the squid : Boil the cleaned squid in a large pot with water, bay leaves, and a pinch of salt until tender (about 45 to 60 minutes). Remove the squid from the water and set aside.
- Prepare the potatoes : While the squid is cooking, wash the potatoes thoroughly and boil them in salted water until tender. Then lightly mash the potatoes without removing the skin to crisp them up in the oven.
- Bake : Place the squid and potatoes in a large baking dish. Sprinkle with finely chopped garlic, plenty of olive oil, and fresh parsley. Mix well to coat the potatoes and squid with olive oil.
- Oven roasting : Bake the dish in a preheated oven at 200 degrees Celsius for about 20-30 minutes, until the squid is slightly crispy and the potatoes are golden.
- Serving : Polvo à Lagareiro is served hot and often finished with an extra drizzle of olive oil and lemon juice. Accompany it with a fresh salad or seasonal vegetables.
Polvo à Lagareiro is a traditional Portuguese dish prepared in a simple yet flavorful way. Seafood is ubiquitous in Portuguese cuisine, and squid (polvo) plays a special role. The recipe originated in the fishing villages of Portugal and has been passed down through generations. It reflects the Portuguese love of simple yet delicious cuisine that emphasizes fresh ingredients.
The term ” à lagareiro ” refers to a special cooking method that uses large amounts of olive oil. The word “lagareiro” is derived from “lagar,” which means “oil mill” in Portuguese. Olive oil is an essential ingredient in this dish, giving the polvo a soft texture and rich flavor.
The preparation of Polvo à Lagareiro
Preparing Polvo à Lagareiro requires some patience, as the squid must first be pre-cooked to reduce its tough texture. The cooked squid is then roasted in the oven, often with potatoes and plenty of olive oil, garlic, and fresh herbs.
Ingredients:
- 1 large squid (approx. 1.5 kg)
- 1 kg small potatoes
- 200 ml olive oil (preferably extra virgin)
- 4 cloves of garlic
- 2 bay leaves
- Fresh parsley
- Salt and pepper to taste
Preparation steps:
- Boil the squid : Boil the cleaned squid in a large pot with water, bay leaves, and a pinch of salt until tender (about 45 to 60 minutes). Remove the squid from the water and set aside.
- Prepare the potatoes : While the squid is cooking, wash the potatoes thoroughly and boil them in salted water until tender. Then lightly mash the potatoes without removing the skin to crisp them up in the oven.
- Bake : Place the squid and potatoes in a large baking dish. Sprinkle with finely chopped garlic, plenty of olive oil, and fresh parsley. Mix well to coat the potatoes and squid with olive oil.
- Oven roasting : Bake the dish in a preheated oven at 200 degrees Celsius for about 20-30 minutes, until the squid is slightly crispy and the potatoes are golden.
- Serving : Polvo à Lagareiro is served hot and often finished with an extra drizzle of olive oil and lemon juice. Accompany it with a fresh salad or seasonal vegetables.
