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Discover · nuts + garlic + fish + lemon

3 recipes

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Polvo à Lagareiro

Polvo à Lagareiro

Polvo à Lagareiro is the dish the olive-press workers (the lagareiros) ate at the press during the harvest, and it is still glorious: tender octopus and small smashed potatoes baked together under a generous slick of olive oil. You simmer a whole octopus for an hour with onion and bay until you can pierce a thick part of the tentacle with a knife and feel no resistance. The potatoes parboil, then get punched gently with a wooden spoon so they crack but stay whole. Octopus and potatoes go into a wide oven dish, doused with olive oil, garlic, paprika and bay, and roast hard for 25 minutes so the edges char. The olive oil at the end is not a garnish but the dish itself, and it wants to be the best you have.

Portuguese 2 hours 25 minutes Serves4
Samkeh Harra

Samkeh Harra

A whole fish is rubbed with salt, lemon, garlic and olive oil inside and out. While it rests, a sauce of tahini, lemon juice, water, garlic and chopped fresh coriander whisks together, adjusted with more water until the texture of pourable double cream. Diced red onion, Aleppo pepper, cumin and a pinch of cayenne fry briefly in olive oil. The tahini sauce stirs in; warms gently to a velvety consistency. The fish nestles on top in an oven dish; the sauce surrounds it; covered with foil; baked for 20 minutes; uncovered another 5-10 minutes. Topped with toasted pine nuts, pomegranate seeds and extra coriander at the table.

Palestinian 50 minutes Serves4