Octopus “à Lagareiro”

1.5 kg of octopus

250 ml ZANGARIA extra virgin olive oil

2 heads of garlic

1 onion

1 tablespoon salt

1 tablespoon salt (for the potatoes)

900 gr. roasting potatoes

2 bay leaves

white pepper

parsley

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Preheat the oven to 160ºC. Put about 5 liters of water in a large saucepan, along with 50 ml of olive oil, a crushed head of garlic and an unpeeled onion. Cook the octopus for about 40 minutes. Season with salt and leave to cool in its own water.
Separate the head from the tentacles and set aside in an ovenproof dish.
Wash the potatoes thoroughly and season with salt. Bake them at 160ºC for 35 minutes.
Increase the oven temperature to 180ºC. Remove the salt from the potatoes and add them to the dish with the tentacles. Drizzle the octopus and potatoes with 200 ml of olive oil, distribute the crushed garlic cloves and bay leaves over the dish and add the white pepper. Place in the oven and remove when the octopus is golden brown and ready.
Sprinkle the dish with chopped parsley and serve the octopus “à lagareiro” immediately.

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