The taste highlight
Polvo à Lagareiro captivates with its simplicity. The flavor of the squid is enhanced by the high-quality olive oil, garlic , and fresh herbs . The soft potatoes, which crisp up slightly in the oven, make the dish particularly hearty. It’s a perfect example of how Portuguese cuisine creates great flavor experiences with few, but carefully selected, ingredients.
The dish is served throughout Portugal, especially in the coastal regions. It’s a favorite in many families and is frequently found on the menus of traditional restaurants. Polvo à Lagareiro is also a dish perfect for special occasions or festive gatherings, as it’s easy to prepare in large quantities.
The importance of olive oil in Polvo à Lagareiro
Olive oil plays a central role in this dish and is an essential ingredient in Portugal. In the Alentejo region, known for its high-quality olive oils, particular attention is paid to the quality of the oil used. Olive oil gives the squid a delicate texture and enhances the flavors of the other ingredients. So, it’s not just a simple fat, but a flavor enhancer that elevates the dish to a new level.
The use of olive oil “à lagareiro” demonstrates how closely Portuguese cuisine is connected to the country’s natural resources. Olive groves are widespread in Portugal, and olive oil is used not only for cooking but also raw as a dressing for salads or bread.
Tips for preparation
- Use fresh squid whenever possible. Frozen squid can also be used, but it should be thawed gently before cooking.
- Pay attention to the quality of the olive oil. A bold, extra virgin olive oil will provide the best results.
- The potatoes should be lightly mashed so that they become crispy in the oven and absorb the olive oil better.
- Experiment with spices like paprika or dried thyme to add a personal touch to the dish.
The taste highlight
Polvo à Lagareiro captivates with its simplicity. The flavor of the squid is enhanced by the high-quality olive oil, garlic , and fresh herbs . The soft potatoes, which crisp up slightly in the oven, make the dish particularly hearty. It’s a perfect example of how Portuguese cuisine creates great flavor experiences with few, but carefully selected, ingredients.
The dish is served throughout Portugal, especially in the coastal regions. It’s a favorite in many families and is frequently found on the menus of traditional restaurants. Polvo à Lagareiro is also a dish perfect for special occasions or festive gatherings, as it’s easy to prepare in large quantities.
The importance of olive oil in Polvo à Lagareiro
Olive oil plays a central role in this dish and is an essential ingredient in Portugal. In the Alentejo region, known for its high-quality olive oils, particular attention is paid to the quality of the oil used. Olive oil gives the squid a delicate texture and enhances the flavors of the other ingredients. So, it’s not just a simple fat, but a flavor enhancer that elevates the dish to a new level.
The use of olive oil “à lagareiro” demonstrates how closely Portuguese cuisine is connected to the country’s natural resources. Olive groves are widespread in Portugal, and olive oil is used not only for cooking but also raw as a dressing for salads or bread.
Tips for preparation
- Use fresh squid whenever possible. Frozen squid can also be used, but it should be thawed gently before cooking.
- Pay attention to the quality of the olive oil. A bold, extra virgin olive oil will provide the best results.
- The potatoes should be lightly mashed so that they become crispy in the oven and absorb the olive oil better.
- Experiment with spices like paprika or dried thyme to add a personal touch to the dish.
