Polvo à Lagareiro

Step 1

Fill a large pot three-quarters full with cold water and place it on the stovetop over high heat until steam rises from the surface and large bubbles break constantly, about 8 minutes.

Step 2

While the water heats, rinse the octopus pieces under cool running water and pat them dry with paper towels to remove excess moisture.

Step 3

Carefully place the octopus pieces into the boiling water along with the bay leaf; the octopus will sink at first, then float as it cooks.

Step 4

Boil the octopus uncovered until a fork easily pierces the thickest piece and the color has turned from pale to deep reddish-purple, about 30 minutes.

Step 5

Using a slotted spoon, lift the octopus pieces from the pot and transfer them to a plate; discard the bay leaf and keep the water in the pot.

Step 6

Add the potato cubes to the same boiling water and cook uncovered until a fork easily pierces each piece, about 12 minutes.

Step 7

Drain the potatoes in a colander and return them to the empty pot.

Step 8

Pour 3 tablespoons of olive oil into a small skillet over medium-low heat and add the sliced garlic; stir occasionally until the garlic is deep golden and fragrant, about 4 minutes.

Step 9

Pour the garlic and warm oil over the cooked octopus pieces in their plate and sprinkle with 0.5 teaspoon of salt.

Step 10

Drizzle the remaining 2 tablespoons of olive oil over the hot potatoes and crush them gently with a wooden spoon until they look creamy with some small lumps remaining.

Step 11

Sprinkle the remaining 0.5 teaspoon of salt over the mashed potatoes and stir gently to distribute it evenly.

Step 12

Divide the mashed potatoes between two shallow bowls and top each with half of the garlic-dressed octopus and its oil.

Step 13

Serve immediately while hot, squeezing lemon wedges over each portion just before eating.