Polvo à la Lagareiro (Octopus with Potatoes)



2 kg frozen octopus
150 g red onion
1 leek (thin)
1 head of garlic
2 stalks of celery
1 red pepper
100 ml olive oil
500 g potatoes
1 tbsp salt
1 tbsp sweet pepper
1 fresh parsley
1 bay leaf



1. Preheat the oven to 130º C.
2. cut the onion it into thin slices. Cut the leek, celery stalk, and red pepper into thin round slices.
3. Wash the potatoes very well, spread them on an oven tray and sprinkle them with salt and sweet pepper. Add the prepared vegetables and mix well.
4. In the meantime, put a pot on the stove with plenty of water and when it boils, dip the octopus three times for periods of 30 seconds. Drain the octopus well and separate the head and tentacles.
5. put the octopus in the middle of the vegetables and add the halved garlic head and the parsley branch tied with the bay leaf.
6. Drizzle with olive oil and bake for about 2 hours.
7. Serve sprinkled with chopped parsley.