Authentic Octopus under the Bell recipe, Dalmatian culinary tradition, traditional Croatian dishes

Discover the Authenticity of Octopus Peka

We offer you this traditional peka recipe, combining octopus and local spices for a unique culinary experience.

150+

Recettes authentiques

Goûts uniques

Ingredients:

• 1.5 to 2 kg octopus

• 1 kg potatoes

• 2 red onions

• 4-5 garlic cloves

• 2-3 carrots

• 2 dl olive oil or lard

• 1 dl white wine

• Fresh parsley

• Bay leaves

• Rosemary, thyme

• Local spices, or alternatively, salt and pepper to taste

Preparation:

1. Preparing the Octopus:

• If using fresh octopus, clean and rinse it. If using frozen octopus, thaw it in advance. To tenderize, it's recommended to freeze and then thaw the octopus before cooking.

• Cut large pieces of octopus into 2 or 3 parts.

  2. Preparing the Vegetables:

• Peel the potatoes and cut them in half or quarters, depending on their size.

• Slice the carrots into rounds and cut the onion into large chunks.

• Season the vegetables with salt, pepper, and a little olive oil.

  3.Arranging Under the Bell:

• In a roasting pan, arrange the octopus and distribute the vegetables around it.

• Add finely chopped garlic, a few sprigs of rosemary, bay leaves, and thyme. Drizzle with olive oil and white wine.

  4.Preparing the Bell (Peka):

• Heat the bell cover over a fire until very hot.

• Place the dish on a suitable surface (preferably stone or brick). Cover it with the bell and pile hot coals and embers on top. Let it cook for 45 minutes to 1 hour.

  5.Checking:

• After 45 minutes, check if the octopus is tender and the potatoes are well-cooked. If needed, add more coals on top and cook for an additional 15 minutes.

  6.Finishing Touch:

• Once the octopus is tender and the vegetables are perfectly cooked, remove the dish from under the bell.

• Sprinkle with fresh chopped parsley and serve with an extra drizzle of olive oil.

Tips:

• The octopus will release a lot of liquid while cooking, so there’s no need to add too much extra liquid.

• Cooking octopus under the bell is faster than cooking meat, so be careful not to overcook it.

• For added flavor, you can add some cherry tomatoes or olives to the dish before cooking.

• It’s important to seal the bell with embers around the edges to prevent air from entering. This maintains steady heat and promotes steaming, allowing the food to cook in its own juices, preserving tenderness and flavor.

Enjoy this authentic specialty!

Recipe for Octopus Under the Bell (Peka), a Traditional Cooking Method