Polvo à Lagareiro – Portuguese Baked Octopus

Remove the octopus from the fridge at least 30 minutes before using it to allow it to come to room temperature. While the octopus is warming up, preheat the oven to 190°C (374°F). Then, slice the onions and tomatoes. Take 3 garlic cloves and, using the back of a knife, crush them without removing the skin.

Spread half of the sliced onions and tomatoes on a deep baking tray. Carefully place the octopus on top of the vegetables, making sure the tentacles and suckers are facing upwards. Cover the octopus with the remaining vegetables. Add a bay leaf, a couple of sprigs of thyme, a couple of sprigs of rosemary, and coriander and parsley to taste. Season with black pepper. Cover the tray tightly with foil, then place it in the preheated oven and bake for 1 hour and 30 minutes. Note that the cooking time may vary depending on the size of the octopus.

While the octopus is baking, place the potatoes on a separate baking tray. Season the potatoes with black pepper and plenty of salt. Run a sprig of rosemary under water and place it on top of the potatoes while it's still wet. This will prevent the rosemary from burning too quickly.

Thirty minutes before the octopus finishes cooking, place the potato tray in the oven at 190°C (374°F).

Meanwhile, add the olive oil to a small pan. Add the remaining whole garlic cloves and a couple of sprigs of thyme to the pan. Place the pan over low heat to infuse the olive oil with the flavors. Once the garlic starts to turn golden - brown, turn off the heat and set the pan aside.

After the total 1 hour and 30 minutes of cooking time, remove the potatoes and octopus from the oven. Then, turn on the oven grill.

Transfer the potatoes to a bigger tray, one that will also fit the octopus. Gently press each potato with a fork until its skin bursts and it flattens a little.

Carefully peel the foil off the octopus tray. Place a strainer over a bowl and drain the broth from the octopus tray through the strainer. Although the broth won't be used in this recipe, you can save it for other recipes like Arroz de Polvo. Disconnect the tentacles from the octopus head and carefully transfer the octopus to the potato tray.

Drizzle the garlic - infused olive oil over the octopus and potatoes on the tray. Season with more black pepper. Place the tray in the oven under the grill for 10 minutes. Once done, serve the octopus with the potatoes, a drizzle of the olive oil from the tray, and freshly chopped coriander or parsley.