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Olive Oil Octopus (Polvo à Lagareiro)

Olive Oil Octopus, known as Polvo à Lagareiro in Portuguese cuisine, is a sumptuous dish that emphasizes the natural flavors of tender octopus enriched with olive oil. This traditional dish is favored by seafood enthusiasts and those exploring Mediterranean flavors. The essence of Polvo à Lagareiro lies in its slow cooking process, ensuring the octopus remains tender and infused with flavor. Pair this dish with crusty bread to absorb the delectable olive oil sauce, offering a thoroughly enjoyable culinary experience.

Ingredients

  • 2 lbs fresh octopus
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp paprika
  • salt and pepper
  • 1/4 cup parsley, chopped

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Clean the octopus thoroughly and remove the beak.
  3. In a large pot, boil water, and blanch the octopus for 5 minutes to tenderize.
  4. Drain the octopus and pat dry with paper towels to remove excess moisture.
  5. Place the octopus in a baking dish and drizzle with olive oil to coat evenly.
  6. Add minced garlic, paprika, and a pinch of salt and pepper, ensuring the octopus is well seasoned.
  7. Cover the dish with foil and bake for 1 hour to allow the flavors to meld.
  8. Remove the foil, baste the octopus with the juices, and bake uncovered for another 30 minutes until the octopus is tender.
  9. Sprinkle with chopped parsley before serving to add freshness.

Keywords: Seafood, Tender, Olive Oil, Dinner, Portuguese

Spice Rack: Garlic, Paprika

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