Roasted octopus with olive oil and smashed potatoes (Paulo's polvo à lagareiro ) from Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking (page 87) by Kimi Werner and Nicole Gormley and Jennifer Fiedler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Spanish chorizo for mild Portuguese sausages, Anaheim chiles or mild chiles of your choice for jalapeño chiles, and orange bell pepper for red bell pepper. Octopus must be frozen for at least 24 hours (or 4 days if fresh) to tenderize.

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