“Lagareiro” style octopus served with small “à murro” smashed potatoes


Main course - Portugal
by Carlos Augusto Beers (2021)
Number of people 2
Preparation 130"
Gluten-free Nut-free Lactose-free/dairy-free Soy-free Includes fish
  • 400 g octopus
  • 300 g white onion
  • 200 g of vine tomatoes
  • Garlic
  • Thyme; season to taste
  • Rosemary; season to taste
  • Bay leaves
  • 200 g small potatoes
  • 50 g black olives
  • Coriander buds
  • Salt
  • Pepper
  • Garlic olive oil
  • 300 g rapini
  • Olive oil
  • 20 g capers
  • 2 anchovy fillets
  1. Cover the base of a baking tray with a generous amount of olive oil.
  2. Cut an onion into half moons and the vine tomatoes into cubes. Place everything on the tray along with the garlic and bay leaf.
  3. Remove the beak from the octopus then place the octopus on the tray, on top of the seasoning.
  4. Drizzle the octopus with a generous amount of olive oil, season with thyme and rosemary and finish with more onion and tomato.
  5. Cover the tray with aluminium foil and place it in the oven at 200ºC for 2 hours.
  6. Wash the small potatoes and place them in a saucepan; boil until just tender. Remove them from the water, cover them with a cloth and smash each potato until they open out.
  7. Place them on a tray and drizzle them with olive oil and garlic, and add salt. Place them in the oven and roast until golden brown.
  8. Place the black olives, capers, anchovy fillets, olive oil and garlic (to taste) in a blender and blend until an olive paste has formed.
  9. After 2 hours in the oven, grill the octopus for 5 minutes until it browns.
  10. Fry the half moons of white onion in a drizzle of olive oil and set aside.
  11. Repeat with a garlic clove and the rapini Season to taste with salt and pepper. Set to one side. 
  12. Place the rapini on one side of the plate with the smashed potatoes on top. Then place the octopus on top of both. 
  13. Add the sautéed onion to the octopus, top with a bay leaf and coriander buds, and sprinkle with hot olive oil. 
  14. Finish with the olive paste on the other side of the plate.

Did you know?

Rich in proteins made up from all amino acids, it’s also rich in iron, which makes it a good choice of food for people suffering from anaemia.

“Lagareiro” style octopus served with small “à murro” smashed potatoes

Nutritional advice

La Academia Española de Nutrición y dietética / Spanish Academy of Nutrition and Dietetics

This dish brings together the key ingredients for a healthy diet such as green vegetables, aromatic herbs, seafood and olive oil. Octopus is rich in protein and the fat content within the dish is mainly derived from the olive oil. Green vegetables such as rapini provide a bitter contrast to the sweetness of the potatoes and the intensity of the olive paste. Rapini is a vegetable typically found in Western Mediterranean diets of the Iberian Peninsula and is very nutritious: low in calories and a source of fibre, minerals such as iron and manganese, and rich in vitamins A, C, K and folic acid.

If you don’t have any octopus, you could also use squid or fish such as cod, hake, sea bream, sea bass or horse mackerel. Just make sure to adjust the cooking time in the oven.