Polvo à Lagareiro

Step by stepInstructions

1. Simmer the octopus with the onion, wine, a bay leaf and water to cover until tender, 45-60 minutes (or 20 minutes in a pressure cooker).
2. Drain, cut into tentacles, and pat very dry.
3. Boil the potatoes until tender, drain, and smash them lightly.
4. Heat the olive oil with the garlic and remaining bay leaf, add the octopus and potatoes, and roast at 425°F until the edges are crisp, 20-25 minutes, turning once.
5. Finish with paprika, salt, parsley and a final splash of olive oil.