Polvo à Lagareiro

Boil octopus in water with bay leaf and onion for 45-55 minutes until tender when pierced with a knife. Drain.

Boil potatoes in salted water until tender. Drain, then lightly crush each potato with your palm.

Place octopus and crushed potatoes in a roasting pan. Tuck garlic cloves around them.

Drizzle generously with olive oil and roast at 220°C for 15-20 minutes until octopus tips are crispy and potatoes are golden.

Heat remaining olive oil until very hot. At the table, pour the sizzling oil over the octopus and potatoes.

Scatter with coriander and coarse salt. Serve immediately.