Polvo Lagareiro, prato tradicional Portugues


Polvo Lagareiro, prato tradicional Portugues
Polvo Lagareiro, prato tradicional Portugues

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.


Polvo Panadao ou Filetes de Polvo


In the next Post in the next few days, I will talk about the bests Seafood dishes in Portugal, don’t miss this piece of information.

Filetes de polvo – Polvo Panado

Filetes de polvo or Polvo Panado is a traditional Portuguese 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.

Arroz de polvo

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.

This is a dish that gives us a lot of energy to spend on a good Kayak tour along the coast and caves of Ponta da Piedade. 🙂