Name: Roasted Octopus with Garlic & Alfafa Potatoes
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 1 kg octopus (cleaned and portioned); 1 kg potatoes (baby potatoes, halved); 10 pcs garlic (cloves, peeled); 50 g alfafa sprouts (for garnish); 150 ml olive oil (extra virgin); salt (to taste); black pepper (freshly ground, to taste); 2 tbsp parsley (fresh, chopped, for garnish)

Roasted Octopus with Garlic & Alfafa Potatoes - Image 1

Polvo à Lagareiro

Prep: 25 min • Cook: 60 min. Tender octopus roasted to perfection with aromatic garlic and olive oil, served alongside crispy roasted potatoes, enhanced with a subtle hint of alfafa for an earthy note.

Preparation time: 25 min
Cooking time: 1 hr
Total time: 1 hr 25 min
Servings: 4
Course: Main
Complexity: Easy

Units:

Scale:

Ingredients

2lb octopus(cleaned and portioned)
2lb potatoes(baby potatoes, halved)
10 pcs garlic(cloves, peeled)
2oz alfafa sprouts(for garnish)
5 1/8 fl oz olive oil(extra virgin)
salt(to taste)
black pepper(freshly ground, to taste)
2 tbsp parsley(fresh, chopped, for garnish)

Instructions

Octopus

Preheat your oven to 200°C (400°F).
In a large baking dish, combine the octopus pieces, half of the garlic cloves, a generous amount of olive oil, salt, and black pepper.
Toss everything to ensure the octopus is well coated. Place the dish in the preheated oven.

Potatoes

While the octopus begins to roast, prepare the potatoes. In a separate bowl, toss the halved baby potatoes with the remaining garlic cloves, half of the olive oil, salt, and pepper.
After the octopus has been roasting for about 30 minutes, add the prepared potatoes to the same baking dish, arranging them around the octopus.
Continue to roast for another 30 minutes, or until the potatoes are tender and crispy, and the octopus is cooked through and slightly charred.

Finishing

Remove the dish from the oven. Drizzle with a little more fresh olive oil if desired.
Garnish with fresh chopped parsley and alfafa sprouts just before serving.

Nutrition

Servings: 4
Serving size (imperial): 11.5 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	550.5 kcal	170 kcal	2,202 kcal
Protein	35.2 g	10.8 g	140.8 g
Fat	30.8 g	9.5 g	123.2 g
Carbs	35.5 g	11 g	142 g

Tips

Ensure your octopus is thoroughly cleaned before preparing to avoid any grit or unwanted textures.
Roasting the octopus and potatoes together allows the flavors to meld beautifully, creating a cohesive dish.
Serve immediately while hot, ensuring each portion has a good mix of tender octopus and crispy potatoes.

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Instructions

Octopus

Preheat your oven to 200°C (400°F).
In a large baking dish, combine the octopus pieces, half of the garlic cloves, a generous amount of olive oil, salt, and black pepper.
Toss everything to ensure the octopus is well coated. Place the dish in the preheated oven.

Potatoes

While the octopus begins to roast, prepare the potatoes. In a separate bowl, toss the halved baby potatoes with the remaining garlic cloves, half of the olive oil, salt, and pepper.
After the octopus has been roasting for about 30 minutes, add the prepared potatoes to the same baking dish, arranging them around the octopus.
Continue to roast for another 30 minutes, or until the potatoes are tender and crispy, and the octopus is cooked through and slightly charred.

Finishing

Remove the dish from the oven. Drizzle with a little more fresh olive oil if desired.
Garnish with fresh chopped parsley and alfafa sprouts just before serving.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

550.5 kcal

170 kcal

2,202 kcal

Protein

35.2 g

10.8 g

140.8 g

Fat

30.8 g

9.5 g

123.2 g

Carbs

35.5 g

11 g

142 g

Tips

Ensure your octopus is thoroughly cleaned before preparing to avoid any grit or unwanted textures.

Roasting the octopus and potatoes together allows the flavors to meld beautifully, creating a cohesive dish.

Serve immediately while hot, ensuring each portion has a good mix of tender octopus and crispy potatoes.