Octopus Peka (Croatian Slow-Cooked Octopus Under the Bell)

Octopus slow-cooked under a bell-shaped lid with potatoes, vegetables, olive oil, and herbs for a tender, flavorful meal.

Ingredients (Serves 4)

• 1–1.5 kg octopus, cleaned

• 3–4 medium potatoes, peeled and quartered

• 2 onions, roughly chopped

• 2 bell peppers, sliced

• 3–4 cloves garlic, minced

• 3–4 tbsp olive oil

• 1–2 tsp smoked paprika

• 1 tsp dried oregano

• Salt and black pepper, to taste

• 150 ml white wine

• Fresh parsley, chopped

Preparation

1. Preheat oven or peka setup:

   • Preheat oven to 180°C (350°F) or prepare a fire pit if using traditional outdoor peka.

2. Prepare octopus and vegetables:

   • Cut octopus into manageable pieces.

   • Place octopus, potatoes, onions, bell peppers, and garlic in a deep baking dish.

3. Season and add liquids:

   • Drizzle with olive oil, sprinkle paprika, oregano, salt, and pepper.

   • Pour in white wine and a splash of water if needed.

4. Cook under the bell or cover:

   • Cover with a heavy lid (peka) or foil.

   • Bake or cook slowly for 2–3 hours until octopus is tender and potatoes are fully cooked.

5. Finish and serve:

   • Remove from oven and sprinkle with fresh parsley.

   • Serve directly from the peka dish for a rustic presentation.

Cooking Tips

• Slow cooking is key; don’t rush the process—octopus needs time to become tender.

• If the octopus is very large, pre-boil for 20–30 minutes before placing under the peka to ensure tenderness.

Serving Suggestions

• Serve with crusty bread to soak up the flavorful juices.

• Pair with a crisp white wine or a light salad for a complete Dalmatian-style meal.