This classic Portuguese dish is made in the style of Lagareiro, hence the name. Lagareiro refers to a cooking style with numerous varieties, but it usually ends in dressing grilled or roasted fish and seafood with extra virgin olive oil. In this case, octopus is boiled, then cut into pieces, grilled, then brushed with olive oil.
The dish is often additionally dressed with a combination of garlic, corainder, lemon juice, and salt. It is traditionally served with small, roasted potatoes with their skin intact.
MOST ICONIC Polvo à Lagareiro
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Polbo á feira (a.k.a. pulpo a la gallega) is a traditional Galician dish made by cooking octopus, potatoes, and sweet paprika powder in copper cauldrons. The cauldrons impart a unique flavor to the dish, and it is said that it is impossible to obtain that kind of flavor with any other material.
In the Sanabria region, it is traditionally served with garlic, while elsewhere, pulpo a la gallega is presented on a wooden board, drizzled with lots of olive oil and sprinkled with coarse salt. It is recommended to pair the dish with a glass of red wine on the side.
MOST ICONIC Pulpo a la gallega
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Salade de poulpe is a traditional octopus salad originating from Languedoc. The salad is usually made with a combination of tenderized octopus, potatoes, white wine, onions, fennel, capers, parsley, paprika, salt, pepper, olive oil, and lemon juice.
The octopus is cut into pieces, boiled in a mixture of oil, wine, salt, and water until tender, and then drained. The potatoes are boiled, skinned, sliced, and mixed with the octopus. The onions, fennel, and capers are placed on top and the salad is then dressed with a mixture of olive oil, lemon juice, vinegar, salt, and pepper.
Filetes de polvo is a traditional dish consisting of fried octopus tentacles. The octopus is boiled until tender, and it is then often seasoned with lemon juice and pepper. The tentacles are dipped in eggwash and breadcrumbs, then fried in oil until golden-brown in color.
This delicious dish is sometimes served with rice on the side, and it is then called filetes de polvo com arroz do mesmo.
MOST ICONIC Filetes de polvo
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Folpetti is a traditional dish originating from Veneto. The dish is prepared with a combination of baby octopus, lemon juice, parsley, salt, black pepper, and extra-virgin olive oil. This simple preparation of Venetian-style baby octopus starts by boiling the octopus for about half an hour.
It is then seasoned with salt, black pepper, olive oil, and lemon juice. Before serving, this traditional appetizer is sprinkled with chopped parsley. It's recommended to pair folpetti with a glass of wine or prosecco on the side. For a more filling meal, serve the folpetti with boiled potatoes on the side.
MOST ICONIC Folpetti
Arroz de polvo is a versatile Portuguese dish consisting of cooked diced octopus and rice, incorporated into a rich base of tomatoes, sautéed onions, garlic, and various spices. It is usually prepared in the traditional malandrinho style, in which the liquid is not completely reduced, and the dish resembles a thick rice stew.
Arroz de polvo is a hearty meal that is traditionally associated with colder seasons. It is usually served garnished with fresh parsley or cilantro and enjoyed as a nourishing main course.
MOST ICONIC Arroz de polvo
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Salada de polvo is a traditional dish featuring tender octopus as the main ingredient. The octopus is boiled until tender, then cut into bite-sized pieces and combined with finely chopped onion, diced green bell pepper, minced garlic, and fresh coriander.
The salad is dressed with high-quality extra virgin olive oil and vinegar, seasoned with salt and pepper, and optionally enhanced with a squeeze of lime or lemon juice. Depending on the recipe, tomatoes, herbs like mint, bay leaves, parsley, chives, and red bell peppers can also be included.
Spaghetti al ragù di polpo is a traditional dish featuring spaghetti served with a ragù sauce made from octopus (polpo). This dish originates from coastal regions of Italy, particularly in the south, where seafood is a central part of the cuisine.
It’s a flavorful combination of tender octopus and a rich tomato-based sauce, creating a unique take on the classic ragù. The preparation involves slowly cooking octopus until tender, often with ingredients like garlic, onions, and white wine to enhance its natural flavor.
Polpi in purgatorio (lit. octopus in purgatory) is a delicious Molisan dish made with baby octopus that is slowly stewed in a delicious spicy sauce enriched with onion slices. Octopus ink gives this dish a creamy texture and typical color, while peperoncino, the spicy chili pepper, gives it an extra kick.
Polpi in purgatorio taste the best when served with toasted bread and a generous drizzle of extra virgin olive oil.
MOST ICONIC Polpi in purgatorio
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Polpo alla luciana is a traditional dish originating from the district of Santa Lucia in Naples. The dish is made with a combination of octopus, tomatoes, garlic, parsley, lemon juice, hot peppers, red chili flakes, olive oil, salt, and pepper.
The octopus is washed, cleaned, and placed into a deep earthenware pot with tomatoes, olive oil, chili peppers, garlic, parsley, salt, and pepper. The pot is covered and the dish is simmered for about two hours over low heat. Once done, the octopus is left in the covered pot to cool down, and it's then served straight out of the pot – each person gets a piece, and the dish is seasoned with some chili flakes and a few drops of lemon juice.
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