Polvo à Lagareiro

Ingredients

• 11.5 kg octopus, cleaned
• 21 kg baby potatoes
• 31 whole garlic head, separated into cloves
• 4150 ml extra virgin olive oil
• 5Coarse sea salt, to taste
• 63 bay leaves
• 7Fresh parsley, chopped
• 82 tbsp white wine vinegar
• 91 tsp sweet paprika

Instructions

1. 1Place the octopus in a large pot, cover with water, add a bay leaf, and simmer gently for 45–60 minutes until tender when pierced with a fork.
2. 2Drain the octopus and let it cool slightly, then separate the tentacles from the head.
3. 3Boil the baby potatoes in salted water until just tender, about 15 minutes, then drain.
4. 4Preheat the oven to 220°C (430°F).
5. 5Arrange the potatoes in a roasting tray, crush each one lightly with the back of a spoon, and drizzle with half the olive oil.
6. 6Place the octopus tentacles over the potatoes, scatter the garlic cloves, bay leaves, and paprika around the tray, and pour over the remaining olive oil.
7. 7Roast for 25–30 minutes until the octopus is charred at the edges and the potatoes are crisp and golden.
8. 8Sprinkle generously with coarse sea salt, drizzle with white wine vinegar, and finish with chopped parsley before serving.