Summary

Ingredients

• 2 octopus, (500-600 g each)
• 1 onion (s)
• 1 teaspoon salt
• 1 liter water
• 1 bay leaf
• 1 small chilli pepper (s), as required
• 500 g potato (s), (preferably oranic), small ones
• 5 clove (s) garlic
• 1 tablespoon coriander greens, chopped
• 150 ml olive oil
• 1 teaspoon salt

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Instructions

1. Cook the two octopuses with the whole onion, bay leaf and chilli pepper in salted water for about 1 hour until they are soft. In the steam pot this takes about 35 minutes.
2. Cook the potatoes in an open pan with a little water and a teaspoon of salt for 10 minutes. The water should have almost evaporated so that a fine salt crust can form on the shell. The unpeeled cloves of garlic are crushed with a wide knife.
3. Place the potatoes and the garlic cloves in an ovenproof dish, pour some of the olive oil over them and bake in the oven at 220 ° C (or on the grill) until the skins of the potatoes are lightly brown. Then add the cooked squids for a few minutes and pour the remaining olive oil on top.
4. Serve in the bowl. Scatter the chopped coriander on top. You can mash the potatoes in the mold beforehand (batatas a murro, also known as punch potatoes) so that they soak up the garlic and olive oil, or you can do it for yourself on your plate.
5. The squid stock can be used as the basis for a fish soup (bouillabaisse).
6. You can get this dish in restaurants in Portugal. The Lagareiro is the oil presser, which is why the olive oil is used very generously here.