Polvo à Lagareiro
‘À lagareiro’ means ‘in the style of the olive oil producer’, or rather, the person who had a whole tank (lagar) of olive oil at their disposal. For this dish, octopus tentacles are roasted in lashings of olive oil, with plenty of garlic and salt, and served with ‘batatas a murro’ (punched potatoes). The spuds are boiled, then finished off alongside the octopus in its oil, having first been punched to break the skin.
