If you are tired of grilling meat on the barbecue and keen on trying something different, still cooked on live coals, why not make this delicious traditional Croatian Peka dish? It’s a succulent casserole, a symbol of Croatian identity and pride, that is fit for a feast. Croatian Octopus Peka comes from the Dalmatian region and is made with large chunks of octopus and vegetables and, traditionally, is slow-cooked under a clay or cast iron dome covered with hot coals. Or, if you, like me, do not want to slave on the fire for hours, make the dish following this traditional recipe and bake it in the oven!

WHAT IS PEKA?

The word peka comes from the Croatian word peći, which means to roast or bake.

Peka is a bell-shaped lid made of clay or cast iron, used for cooking bread or casserole dishes in hot ashes. It’s also the name of the dish cooked under a peka dome. Peka requires a traditional open-flame hearth, a powerful and lasting fire, and a hot firebox. Peka dishes obtain evenly distributed heat from above and below, cooking slowly to perfection. The ideal hearth for peka is made from chamotte, also known as fireclay. This material soaks up the heat and slowly releases it underneath the tray.

Traditionally, Croatian peka casserole is made with chunks of seafood, fish or meat. The peka bell usually comes with a ring or a metal bend around it that keeps the hot coals in place and prevents them from sliding.

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HISTORY OF CROATIAN PEKA COOKING

Peka is an ancient way of cooking, hardly changed since prehistoric times. The history of Peka can be traced as far back as 5,000 years. Cooking over a fire in cast iron or clay dishes is a tradition preserved in most countries in the Balkans today, but the Peka bell belongs to Croatia.

Although, nowadays, Pekas are still used in Croatian villages for making bread, the peka casseroles are reserved for special occasions. Preparing the dish is a ritual always followed by a feast.

WHAT IF I DO NOT OWN A PEKA BELL?

If you do not have a peka bell handy, you can bake this delightful Croatian Octopus dish on fire in a large cast iron potjie or a cast iron dish with a lid. Alternatively, slow-cook it in an earthware or cast iron casserole dish covered with a lid in your kitchen oven. The meal tastes delicious regardless.

HOW TO MAKE CROATIAN OCTOPUS PEKA?

Preparing the Peka casserole is not complicated at all. Cooking it on the fire is more involved, as you need to control the heat. If you decide to bake the dish in your kitchen oven, you should not have a problem. The oven thermostat will control the temperature on its own.

I cooked this Octopus Peka in a cast-iron dish in my electric oven and it was perfect. You can see the instructions below. I have also enclosed instructions for baking it in hot coals if you choose to make it that way.

📋 INGREDIENTS IN THIS RECIPE

Octopus – the centrepiece of the dish. You can use fresh or frozen octopus. There is a slight difference in how you prepare it. See the instructions below.

Root vegetables – Traditionally, Croatian Peka is made with potatoes, onions, garlic and carrots. The root vegetables impart earthy flavours to the dish making it comforting and satisfying. I recommend using waxy potatoes as they keep their shape better. The authentic recipe calls for yellow onions, but I love colour in my dishes and used red onion instead.

Peppers – I recommend using sweet peppers in different colours for a more powerful visual effect. The peppers bring beautiful sweetness to the dish and a hint of piquantness. You can also add one courgette if you like the taste.

Flavouring – For beautiful authentic flavours, add bay leaf and rosemary. Season the dish with salt and black pepper.

Fat – You can use cooking oil or lard with this recipe, but olive oil is the healthier option and adds a fantastic flavour.

Alcohol – When cooking seafood, use white fruity or citrusy wines with a delicate and fresh aroma. Red wines usually have solid colours and tannins that can tint and overpower the dish. White wine imparts wonderful flavours and light acidity to the Octopus Peka and helps cook the octopus meat better. It also adds moisture to the casserole.

📖 STEP-BY-STEP INSTRUCTIONS

STEP 1: Prepare THE Octopus

If you are using a fresh octopus, you will need to clean it well. Most of the octopus body is seawater. If you are grilling an octopus, you must get rid of the seawater in the octopus. However, in this dish, the fluid in the octopus adds to the flavour.

If you are using a frozen octopus, I recommend you give it a boil first to avoid the octopus meat getting tough. Defrost the octopus thoroughly, transfer the octopus and the liquid left in the packaging to a large saucepan and bring to the boil. Do not add extra water to the saucepan. Reduce the heat and let the octopus simmer in the juices for 15 minutes. Then, turn off the heat, cover it with a lid and let the octopus rest in the hot water for 15-20 minutes.

Dispose of the water in the pot and cut the octopus into large serving pieces.

Step 3: Prepare ThE vegetables

Peel and wash the root vegetables. Cut them into rusty chunks.

Step 3: Assemble the dish

Arrange the potato chunks on the bottom of your cast iron casserole dish first. Add a drizzle of olive oil over them. Mix the chopped carrots, peppers, onions and garlic, then layer them over the potatoes. Season with salt and pepper to taste, but be careful not to add too much salt because the octopus will release salt. Drizzle more olive oil over them.

Lay the octopus pieces on top of the vegetables and drop the rosemary and bay leaves on top. Pour half of the wine over the vegetable and the octopus and cover with the lid.

Step 4: HOW TO COOK OCTOPUS PEKA?

• BAKE THE CASSEROLE IN THE OVEN

Preheat the oven to 200°C/392°F. Place the dish in the middle of the hot oven and cook for 1 hour undisturbed. Then, carefully remove the lid and pour the rest of the white wine over the ingredients. Replace the lid and bake for a further 30 minutes.

• BAKE THE CASSEROLE ON FIRE

Cooking Octopus Peka on fire is not an easy thing. You need to know how to control the fire and use the combined heat from the flames and coals. Make the fire in an open fireplace or on a concrete surface. Ensure that the temperature of the coals reaches 350°C/660°F. That’s when they turn an ashy colour.

Once the Peka ingredients are ready and placed in the dish, cover the pot with a high heat-resistant lid and spread the hot coals over it to provide insulation. The burning wood or coal must create a blanket of heat that slowly cooks the dish.

Ensure the fire and coals produce even heat at 350°C/660°F throughout the cooking.

After an hour of baking, remove the hot coals on top and stir the ingredients. If the casserole is too dry, pour more wine to add moisture. Cover the pot with hot ashes again and cook for another hour before, then let the dish rest for 15-20 minutes. Do the same when baking the Octopus Peka in the oven.

🍲 HOW TO SERVE THIS authentic CROATIAN DISH?

Octopus Peka is a delicious and nourishing meal, best complemented with freshly baked bread. It has a thin broth that is perfect for dipping.

As a final touch, squeeze a wedge of lemon on the octopus meat and enjoy it!

Bon Appétit! 👨‍🍳👨‍🍳👨‍🍳