Polvo à Lagareiro – the easy, authentic way for busy people who want all the flavour without the fuss 🙌🇵🇹
No time to boil and cool octopus for hours? Same. I used pre-cooked polvo because life is life-ing – and that shouldn’t stop us from enjoying one of Portugal’s most beloved dishes.
What brings it all together? The olive oil. I infused high-quality EVOO with fresh garlic and a touch of smoked paprika, then drizzled it generously over the polvo before baking it to perfection. A final hit of lemon and parsley… and you’ve got pure Portuguese comfort on a plate.
✨ I used this stunning extra virgin olive oil from @docwinecanada – and it’s honestly the secret to making this dish shine. Quality matters, and their oil delivers on richness, flavour, and tradition.
If you’re in Ontario, you can order some for yourself and taste the difference. Use code Rainha for a promo! 👑 Show this Portuguese-owned business some love – follow and support them so we can keep these flavours alive in our kitchens ❤️
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Polvo à Lagareiro (Quick Version):
Ingredients:
– 1 pre-cooked octopus
– 1/3 cup high-quality olive oil (I used @docwine)
– 3–4 garlic cloves, thinly sliced
– 1 tsp smoked paprika
– Fresh parsley
– Lemon wedges
Steps:
1. Lightly sauté garlic in olive oil until fragrant.
2. Stir in smoked paprika and pour over the polvo in a baking dish.
3. Bake at 400°F (200°C) for 20 minutes or until slightly crispy on top.
4. Finish with parsley and a squeeze of lemon.
Enjoy with crusty bread to soak up all that garlicky olive oil goodness 😍
