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Faro (Portugal)
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Main course
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Nutritional Values
450kcal
35gProtein
25gCarbs
20gFat
4gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🦐 Shellfish
Algarve-style Octopus
How to order / say it
Say it
Polvo à Lagareiro — [POHL-voh ah lah-gah-RAY-roh]
Order
I'd like the Algarve-style octopus, please.
Locally
Gostaria do polvo à lagareiro, por favor.
Say locally
Baked octopus with potatoes and rich olive oil.
Why try it?
An essence of rural past merging with maritime bounty, this dish captures the Algarve’s duality: inland and sea. Attempting this dish means partaking in a culinary embrace of Portugal's landscape.
How it tastes
Tender and flavorful octopus is the star, enhanced by the nuttiness of olive oil and garlic's depth. Roasted potatoes add earthiness and texture, creating a harmonious balance.
Origin & History — first documented: 1650
The dish harks from the 17th century, prepared by oil mill workers ('lagareiro') who merged land and sea provisions in their meals, embedding it deeply into the Algarve's cuisine.
Recipe
Ingredients
- 🦐 400 g octopus
- 🥕 300 g potatoes
- 🧄 4 cloves garlic cloves
- 🫒 50 ml olive oil
- 🌿 20 g parsley
Method
- 1 Boil the octopus in salty water until tender.
- 2 Roast boiled potatoes with olive oil and garlic until crispy.
- 3 Bake the octopus with more olive oil, adding roasted potatoes.
- 4 Garnish with parsley before serving.
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