The Portuguese Octopus Dish Everyone Raves About (And How to Make It Perfectly at Home)

Portuguese cuisine is rooted in the ocean, with centuries of fishing traditions shaping its most beloved dishes. One standout recipe is Polvo à Lagareiro, or octopus roasted with olive oil and garlic. Tender, flavorful, and rich with simplicity, this dish captures the heart of Portuguese cooking, where quality ingredients shine without heavy sauces or complicated techniques.

Polvo à Lagareiro is a staple across coastal Portugal, from family-run tavernas to elegant seaside restaurants. The octopus is first boiled until tender, then roasted or grilled with generous olive oil, garlic, and potatoes until everything is crisped and infused with briny, garlicky goodness. For locals, it is a celebration dish enjoyed with family over long lunches, embodying both comfort and festivity.

In this recipe guide, you’ll learn how to make authentic Portuguese octopus with olive oil and garlic at home. Whether you’re hosting a Portuguese-themed dinner or want to recreate flavors from your travels, this guide will help you master a dish that tastes like a seaside meal on the Algarve.

Read here best traditional breakfast in Portugal, best Vegetarian food in Portugal and Portuguese Food

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Best Time to Eat and How to Partner

Polvo à Lagareiro is traditionally enjoyed as a long lunch or leisurely dinner, often on weekends or special occasions when families gather for seafood feasts. In Portugal, it’s commonly served in late afternoon lunches that stretch into evening conversations with wine and friends.

To partner this dish authentically, serve it with boiled baby potatoes tossed in olive oil and parsley, a simple green salad with onions and tomatoes, and plenty of fresh crusty bread to soak up the garlicky oil. Pair with a chilled Vinho Verde or a crisp dry white wine like Portuguese Arinto to cut through the richness and highlight the ocean flavors.

One controversial truth about octopus dishes is the ethical debate surrounding octopus consumption. As global demand increases, sustainability concerns have risen, with many marine advocates highlighting that octopus farming is environmentally intensive and wild populations are under pressure. For Portuguese cooks, however, octopus is a deeply rooted traditional food, and sourcing it responsibly from sustainable fisheries is key to preserving this cultural staple without harming ocean ecosystems.

Another often misunderstood aspect is preparation. Many home cooks fear octopus because it can easily turn rubbery if not cooked properly. In Portugal, boiling octopus gently until tender before roasting is standard, while some add wine corks to the pot as a folk method to tenderize it, though chefs argue it’s more myth than science. Achieving the right texture is considered a mark of true culinary skill among Portuguese cooks.

Finally, while tourists often see octopus dishes as gourmet or luxurious, for Portuguese families it is a humble, accessible food rooted in coastal life. Transforming it into an overpriced restaurant novelty abroad loses its traditional context as a simple yet celebratory dish to be shared, savored, and enjoyed with loved ones around a communal table.

How to Make Octopus with Olive Oil and Garlic

Octopus with Olive Oil and Garlic Recipe Ingredients

1 medium octopus (about 2-3 pounds)
1/4 cup extra virgin olive oil
4-5 cloves garlic, thinly sliced
1 lemon, cut into wedges
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Optional: Red pepper flakes for a bit of heat

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Step By Step How to Make Octopus with Olive Oil and Garlic

Prepare and Cook the Octopus

If the octopus is not already cleaned, remove the beak and eyes. Rinse thoroughly under cold water. To tenderize the octopus, you can freeze it overnight and then thaw it before cooking, or you can gently pound it with a meat mallet.

Boil the Octopus

Fill a large pot with water and bring it to a boil. Once boiling, add the octopus. You can add a cork from a wine bottle to the water, which is a traditional method believed to help tenderize the octopus.

Reduce the heat and let it simmer for about 45-60 minutes, or until the octopus is tender. You can test this by inserting a knife into the thickest part; it should go in easily. Remove the octopus from the pot and let it cool slightly. Cut it into bite-sized pieces.

Sauté the Octopus with Olive Oil and Garlic

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic to the skillet and sauté until it becomes fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.

Add the octopus pieces to the skillet. Sauté for about 5-7 minutes, allowing the octopus to absorb the flavors of the garlic and olive oil. Season with salt, pepper, and red pepper flakes (if using).

Serve

Transfer the octopus to a serving dish. Squeeze fresh lemon juice over the octopus and garnish with chopped parsley.
Serve immediately, with extra lemon wedges on the side.

Tips To Make Octopus with Olive Oil and Garlic

Use the freshest octopus you can find for the best flavor and texture. Properly tenderizing the octopus is key to achieving a soft, not chewy, texture. Boiling it slowly and gently is essential.

You can add other herbs and spices such as thyme, oregano, or bay leaves during the boiling process for additional flavor. This dish pairs well with crusty bread, boiled potatoes, or a fresh green salad.

How Many Calories Have Octopus with Olive Oil and Garlic

Octopus (1/4 of a 2-3 pound octopus): Approximately 80 calories
Olive Oil (1 tablespoon): Approximately 120 calories
Garlic (1 clove): Approximately 4 calories
Lemon (1/4 lemon): Approximately 5 calories
Parsley (1 tablespoon): Approximately 1 calorie

Total Calories per Serving: Approximately 210 calories