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Croatian Octopus Peka

Tasty Croatian Octopus Peka

Peka is an authentic Croatian dish fit for a feast. The Octopus Peka comes from the Dalmatian region and is made with large chunks of octopus and vegetables and is traditionally slow-cooked under a clay or cast iron cover in hot coals. For ease, you can also bake it in the oven.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Balkan
Servings 4
Calories 406 kcal

Equipment

  • 1 large cast iron casserole dish
  • 1 saucepan
  • 1 sharp knife
  • 1 chopping board

Ingredients
  

  • 1 kg octopus fresh or frozen
  • 2 red sweet peppers
  • 2 medium onions
  • 2 large carrots
  • 500 g waxy potatoes
  • 6 garlic cloves
  • 1/2 cup dry white wine
  • 1/4 cup olive oil
  • 1 spring Rosemary
  • 3 bay leaves
  • salt and pepper to taste

Instructions
 

  • If you are using a fresh octopus, clean it well and cut it into individual portions.
    If using a frozen octopus, defrost it thoroughly. Transfer the octopus and the liquid from the packaging to a saucepan. Bring to the boil and simmer for 15 minutes. Do not add extra water. Turn off the stove and let the octopus sit in the hot liquid covered for 15 minutes. Dispose of the liquid and cut the octopus into individual portions.
  • Peel the potatoes, carrots, onions and garlic. Cut them into large rustic chunks. Remove the green part and seeds from the peppers and cut them into larger pieces.
  • Assemble the Peka by placing the potatoes on the bottom of your cast iron casserole dish. Drizzle olive oil over them. Mix the rest of the chopped vegetables and layer them over the potatoes. Sprinkle salt and pepper to taste, but remember, the octopus will release salt too. Arrange the octopus pieces over the vegetables. Place the rosemary and bay leaves on top. Drizzle the rest of the olive oil and half of the white wine over the casserole. Cover with the lid.
  • Baking Octopus Peka in the oven: Preheat the oven to 200°C/395°F. Cook in the middle of the oven for 1 hour undisturbed, then carefully remove the lid and stir the ingredients inside. Pour the leftover wine on top, cover and bake for 30 minutes. Take the casserole out of the oven and rest for 15 minutes.
    Baking Octopus Peka on the fire: Heat the coals in your outdoor oven to 350°C/660°F. Place the ingredients in a cast iron dish with a lid. Cover with hot coals and cook for one hour. After an hour of baking, remove the hot coals and stir the casserole. Pour the wine. Cover the pot with the lid and hot ashes and cook for another hour. Maintain the heat at 350°C/660°F throughout the cooking.
  • Serve with lemon wedges and freshly baked bread.
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