Polvo à Lagareiro

Named after the lagareiros, the workers in olive oil presses who would drench their food in freshly pressed oil, polvo à lagareiro is a celebration of two of Portugal's finest ingredients: tender octopus and superb olive oil. The octopus is first boiled until perfectly tender, then roasted at high heat until the tips of the tentacles turn irresistibly crispy, and finally bathed in a generous amount of fruity olive oil with garlic.