Hobotnica ispod peke with Mediterranean Vegetables
80% autentično · Croatian
A regional twist on the classic 'ispod peke', incorporating a wider array of Mediterranean vegetables like zucchini and cherry tomatoes, enhancing the flavor profile with fresh, vibrant notes.
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Sastojci
- Octopus1.5 kg
- Potatoes700 g
- Zucchini2 medium
- Cherry tomatoes250 g
- Onions1 large
- Garlic5 cloves
- Dry white wine250 ml
- Olive oil180 ml
- Oregano1 tsp dried
- Thyme1 tsp dried
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Clean and cut the octopus into large pieces.
- 2
Peel and cut potatoes into wedges. Slice the onion. Cut zucchini into thick rounds. Leave cherry tomatoes whole. Mince garlic.
- 3
In a large baking dish suitable for a peka, combine octopus, potatoes, onion, zucchini, cherry tomatoes, and garlic.
- 4
Drizzle generously with olive oil. Sprinkle with dried oregano and thyme. Season with salt and black pepper.
- 5
Pour in the white wine and a little water.
- 6
Cover with the peka lid. Cook in a wood-fired oven or equivalent setup for 2.5-3 hours, or until octopus is tender and vegetables are roasted and slightly caramelized.
- 7
Ensure there is enough moisture; add a splash of water if necessary during cooking.
- 8
Let rest for 10 minutes before serving.
