Polvo à Lagareiro
2 1/4 lb. of frozen octopus
1 1/3 lb. small potatoes
5 to 6 garlic cloves
1 tablespoon olive oil
A bunch of chopped fresh cilantro
Boil the octopus in a pot with water and the onion. Let it cook uncovered until the onion is soft. Drain the water and grill the octopus on a barbecue grill. (If you don't have a grill, you can roast it in the oven under the broiler until lightly charred.)
Wash the potatoes, stick them with a fork, and add salt. Boil them for a little bit in salted water just until the water starts to burble. Drain them well and let them finish cooking in the oven. (425 degrees F.) When the potatoes are soft, punch them with your closed fist - put a kitchen towel between your hand and the potato to avoid getting burned. This style of potatoes is called "batatas a murro," or "punched potatoes."
While you roast the potatoes and the octopus, mince the garlic cloves. Heat the oil in a pan and add the garlic. Cook until soft.
Place the octopus and potatoes in a tray or serving dish and drizzle the oil and garlic over, and sprinkle the cilantro over.
(Image: Kathryn Hill)