Hobotnica ispod peke (Octopus Under the Bell)
Tradicionalno jelo · Croatian
A traditional Dalmatian dish where octopus is slow-cooked with potatoes, vegetables, and herbs under a bell-shaped lid (peka) in a wood-fired oven, resulting in incredibly tender octopus and flavorful, roasted vegetables.
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Sastojci
- Octopus1.5 kg
- Potatoes1 kg
- Onions2 large
- Carrots2 medium
- Garlic4 cloves
- White wine200 ml
- Olive oil150 ml
- Rosemary2 sprigs
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Clean the octopus thoroughly. Cut into large pieces.
- 2
Peel and cut potatoes into large wedges. Slice onions and carrots. Mince garlic.
- 3
In a large baking dish suitable for a peka, arrange the octopus pieces. Scatter potatoes, onions, carrots, and garlic around the octopus.
- 4
Drizzle generously with olive oil. Add rosemary sprigs and a bay leaf. Season with salt and black pepper.
- 5
Pour in the white wine and a small amount of water if needed to create some steam.
- 6
Cover the dish with the bell-shaped lid (peka). Place the peka over hot embers and cover the lid with more embers. Cook in a wood-fired oven or equivalent setup for 2.5-3 hours, or until the octopus is very tender and the vegetables are roasted.
- 7
Check occasionally and add a little water if it seems too dry. The goal is slow braising and roasting.
- 8
Remove from heat, let rest for 10 minutes before serving directly from the peka.
