#ChefMarco
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- Опубликовано: 1 авг 2020
- Today we started a new serie cooking Portuguese in England were im gonna recreate some of my favourite Portuguese dishes and share it with you.
And today its polvo a lagareiro one of my favourite dishes. Its braise octopus with roasted new potatoes sound really simple but its so good. Octopus its my favourite fish and its so easy to cook.
Polvo lagareiro
braising the octopus
1 octopus
half onion
2 garlic cloves
bay leaf
pepper corns
roasted potatoes
15 new potatoes pre boil
4 gralic cloves
rosemary
high quality extra virgin olive oil
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I am Vietnamese and I live in San Jose, California where we have a sizeable Portuguese population. I used to frequent Souza's to get my Polvo in red sauce. Boy, is that dish GOOD!!! Muito bom!
Thanks so much. I did it. Instead of batatas i used batatas doces. Living in Porto, now and i like the way Portuguese prepare it
AWSOME dish, it’s a variation of Bacalao a Lagariero. The dish originally was developed by workers who worked at an olive oil producing company. They would prepare the bacalao with plenty of olive oil and punched potatoes for their lunch.
Chef Marco I love your style of cooking
I'm going to try and cook it your way It will be my first time. The only thing you didn't let us know was, what is the oven temperature And for how long do we leave the octopus in the oven?
Um dos meus pratos preferidos e dos melhores e mais fáceis de Portugal PARABÉNS
I will come back again after I try to cook this.
I have been looking for a good Portuguese octorecipe . Thank you Michzel.
Chef Marco, que fome eu tenho agora, thank you for helping us with this recipe.
Fantástico
Looks great! My family loves this on the holidays. Thanks for sharing!
Thanks 😊
So is that served as a main course or as an appetizer . I might get a my first job as a chef and I whant to incorporate some poetuguese food om to my menu 1. Free range piri piri chicken , 2. Bolinhos de bachalua with romalade sauce , what would you recommend with the cod cakes , and also bolinhos de bacalau taco and arroz de marisco , they don't halve a clue what that is in canada at least in western Canada with Carolina rice
Did I miss something? How long do you put it back into the oven for with the potatoes, garlic and bay leaves?
Love It!!! You are a star chefe!! My favorito. Adoro quando traduz alguns termos portugueses...
Muito obrigado 😊
Isto é mta bom 🤤 adoro! É o que eu e o meu marido costumamos pedir quando vamos ao português aqui na França... ele adora mesmo....uma vez, quando estava na Alemanha houve uma senhora alemã que me pediu a receita, porque realmente é daqueles pratos únicos... sabe sempre bem... obrigada por mais um excelente prato.... 😊
E sem dúvida um dos meus pratos preferidos e aqui os ingleses não gostam nada de polvo não sabem o que perdem
Awesome recepie, im doing already 5th polvo
My family ar of Sicilian origin and I have many Portuguese friends just as many as I do Italian! And I must say we eat alot of very very similar foods for each sea food dish you guys make we have one always exact tovour own wow Portuguese cook very well thank you 😊 delicious and beautiful presentation
The Portuguese have something very important in common with italians, we don't mix a lot of ingredients together, we keep it simple but always ingredients of extreme good quality. We need to taste each particular ingredient while eating, and it has to be done at a good table with family and friends. As Anthony Bourdain once said In a programme while in Portugal the Portuguese as the only people he knew that would discuss dinner while eating lunch😂😂. One thing italians are masters at however is gelato, when on holiday in Italy some 5 years ago the quality of the gelatos I had were all 5⭐⭐⭐⭐⭐.
I’m both Italian and Portuguese and yes the food and culture are similar. Both countries have a love for food and family.
That looks delicious. How long do you roast the meal in the oven please?
Muito bom, fiquei com água na boca, só falta o molho verde
Paulo Martins não me lembrei do molho verde e adoro haha fica para o próximo vídeo
New subscriber here. Keep it up chef
Thanks 😊
Hello Marco, thank you for sharing this recipe! I see that you are using the fresh octopus, would the frozen one work the same, being so tender after 1 hour boiling? Did you turn the power/gas to medium or low once it starts to boil? Can't wait to try this. One of the best dish we had when in Lisbon :)
Chef que outras especiarias e ervas aromáticas usou quando pôs o polvo no forno?
Excelente trabalho
Dima Umanets quando foi ao forno só acrescentei alecrim louro e alho sal e pimenta
My favourite dish, unless you count arroz de tamboril or posta mirandesa or cabrito or ... How long do you need to boil the polvo?
Always need to boil between 40 to 1 hour depending on the size of the octopus or until it’s really soft
@@chefmarco155 Obrigado👍
Thank you for cecepie, im doing already for 3rd time
Oven temp? How long in oven? What ingredients in the pan ?
Sal na cozedura? Cozinho sempre 1 cebola inteira sem sal e fica perfeito, pronto a servir. Porquê o sal? Grande abraço e bom trabalho
HChoupina o sal ajuda os alimentos a cozinhar começa a romper as fibras e faz com que cozinhe mais rápido o mesmo se aplica a qualquer outro alimento
Que aspecto! Tenho mesmo de experimentar 🙏 a menos que não tivesse percebido mas quanto tempo o polvo fica no forno e a que temperatura? Obrigado Chef 🙏🙇🏻♂️
Filipe Aguiar 180 graus e o tempo depende muito por isso fica no forno até as batatas ganharem uma cor
@@chefmarco155 obrigado 🙇🏻♂️🙇🏻♂️
Filipe Aguiar e sempre um prazer
B
Segui a receita passo a passo e o polvo ficou fantástico 🙏👌
O único senão é que o polvo que era grande ficou bem pequeno 😔 alguma dica? Obrigado pela receita
Filipe Aguiar infelizmente não há muito a fazer em relação a isso o polvo vai sempre encolher 😅 o que interessa é que fique saboroso 😋
@@chefmarco155 nisso não há reclamações estava muito top! Hoje vou aproveitar a água e fazer um risoto 👌
Filipe Aguiar exatamente numa cozinha tudo se aproveita. Essa água vale ouro
Não sou amante de polvo e muito menos de batata a murro, no entanto, depois de ver o vídeo acho que vou dar um oportunidade!
Abraço
xyfek fico mesmo contente de ouvir isso 😀
Hello! I would love to be able to save the octopus stock, however I find it extremely smelly and it makes me gag. I adore the taste of octopus as long as it's cooked well and the water is thrown out, otherwise the stock permeates everything and the dish tastes overpoweringly fishy. Why would this happen? Am I not using good-quality octopus? (I get one frozen from the Philippines because it's a lot less expensive, however supermarkets sell octopus as well at a higher price, actually from Portugal. It's the equivalent of 15 euros a kilogram, which when it cooks down is extremely expensive.)