Octopus lagareiro-style… on the grill

Name: Octopus lagareiro-style… on the grill
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 octopus (±2 kg), simmered until tender; 800 g small potatoes, skin on; 6 garlic cloves, crushed; 200 ml olive oil; Coarse salt and parsley

First simmered until tender, then over hot embers until the tips crackle. With punched potatoes and a river of garlic olive oil — lagareiro done properly.

⏱ Prep: 20 min 🔥 Cook: 40 min 👥 Serves: 4 Direct heat Difficulty: Média

Method

Boil the potatoes in salted water; give each a gentle punch to split it open.
Pat the cooked tentacles very dry — wet octopus won't caramelise.
Grill over hot embers 3–4 minutes per side, until the tips crackle.
Warm the olive oil with the garlic without letting it fry.
Pile octopus and potatoes on a platter and drown everything in the hot oil.

🌡 Fire & temperature
Hot embers · internal temperature doesn't rule here — crackling tips tell you it's ready.
Chef's Station: exact temperatures →

🛍 Recommended product
EKOOLOGY biocharcoal — dense, stable embers that caramelise without burning.
See the products → · Where to buy →

💡 Kool tip: The secret is double: octopus fully tender BEFORE the grill, and fully dry before the embers.

🍷 Serve it with: Sunday spread: start with the clams while the octopus dries.

Next recipe: Tiger prawns with garlic and piri-piri →