Fish
‘Lagareiro’ Octopus
Serves
4
Ingredients
• 1 pack Pescanova cleaned octopus (800g)
• 1 pack new potatoes (700g)
• 3 garlic cloves
• 1 small onion
• 2 bay leaves
• 200ml olive oil
• 1 sprig coriander
• Freshly ground black pepper
• Sea salt
Method
Defrost the octopus and cook in a pan with the peeled small onion and a drizzle of olive oil • Add one glass of water • Wash the potatoes and bake sprinkled with salt • After 40 to 50 minutes, the octopus should be tender and its juices reduced to at least one glassful • Place in an ovenproof serving dish, with the baked potatoes (lightly crushed) and drizzle with the olive oil flavoured with the bay leaf and the chopped garlic • Place in the oven for 10 minutes and serve straight away, sprinkled with chopped coriander
Tip: you can serve this dish with a green salad; marries well with chilled fruity white wines or vinho verde
