Octopus “Pod Pekom” – Slow-Baked Octopus Under the Bell

Octopus “Pod Pekom” – Slow Baked Octopus Under The Bell

Hobotnica ispod peke (octopus under the peka) is a time-honored Dalmatian dish, often reserved for special gatherings because of the spectacular cooking method and tender result. “Peka” refers to a large, domed metal lid (similar to a bell) used for slow roasting over coals. In home kitchens without a wood-fire, the effect is emulated by using a Dutch oven with the lid on in a hot oven. The result is melt-in-your-mouth octopus and vegetables cooked in their own juices.

To prepare this dish, the octopus is first briefly boiled or braised to release some moisture. Then it is layered atop vegetables like quartered potatoes, carrots and onions tossed in olive oil and herbs. Tomatoes or fennel can be added for fragrance, and a splash of white wine or some of the reserved octopus broth helps build the sauce. Tucked into the pot under the peka dome, the octopus steams slowly in the flavorful juices. The heavy lid and even heat allow the meat to become incredibly tender without drying out. After about 60–70 minutes of covered roasting and another few minutes uncovered, the dish emerges with a gentle caramelization on top and a rich broth at the bottom.

What makes octopus under the peka special is the luxurious texture and earthy juices. The potatoes and vegetables soak up all the savory liquids, becoming soft and infused with garlicky octopus flavor. Traditionally, this would be cooked outdoors with hot coals on the lid, but an oven replicates it well. When ready, the dish is usually brought whole to the center of the table, allowing diners to serve themselves directly from the pot (which keeps it warm). A large slice of bread or a simple green salad on the side is often enough to complete the meal – the hearty one-pot stands on its own.

This method of cooking highlights a communal, celebratory spirit. It is slow cooking at its best: patience yields fall-apart octopus and a savory gravy. Octopus pod pekom is a true centerpiece – a reminder of rustic Dalmatian life and a showcase of how a cast-iron lid turns humble ingredients into something very special.

Octopus Under the Bell – Dalmatian Peka Recipe
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Octopus Under the Bell – Dalmatian Peka Recipe

Recipe by Travel S HelperCourse: MainCuisine: Croatian, DalmatianDifficulty: Intermediate
Servings

4

servings
Prep time

30

minutes
Cooking time

90

minutes
Calories

665

kcal

A classic Dalmatian casserole of octopus and root vegetables, slow-roasted under a bell or Dutch oven lid (“peka”). The octopus is pre-cooked until tender, then roasted with potatoes, carrots, onion, garlic and herbs. The result is incredibly tender octopus in a rich, aromatic gravy.

Ingredients

  • Octopus: 5 kg (3–4 lbs), cleaned – Preferably pre-frozen (then thawed) to help tenderize.

  • Carrots: 2 medium, peeled and cut into 1-2 inch pieces.

  • Onion: 1 large (150 g), quartered.

  • Garlic: 4 cloves, peeled.

  • Fresh tomatoes: 200 g (about 4–5 roma tomatoes), roughly chopped – Or 100g cherry tomatoes. (Canned peeled tomatoes can substitute, or omit if none.)

  • Fresh herbs: 1–2 sprigs rosemary and 1 tsp dried oregano (or parsley) – Rosemary especially lends a woodsy aroma.

  • Extra-virgin olive oil: 3–4 tbsp – Enough to coat vegetables and octopus.

  • White wine: ¼ cup (50 ml), optional – For deglazing and flavor.

  • Salt and freshly ground pepper: to taste – Season layers as you go.

Directions

  • Par-cook octopus: In a large pot, bring water to a boil and add a pinch of salt. Add octopus (you may wrap it around a fork or whisk to maintain shape). Boil for 20–30 minutes over medium heat until it is mostly tender (some still-firmness is fine). Remove and let drain in a colander. Reserve 1/4 cup of the cooking liquid. (This short pre-cook helps tenderize the octopus.)

  • Preheat oven: While octopus cools, preheat oven to 200°C (390°F).

  • Prepare vegetables: In a large mixing bowl, combine potato chunks, carrot pieces, onion quarters and garlic cloves. Drizzle with 2 tbsp olive oil and season with salt, pepper, rosemary and oregano. Toss so all pieces are evenly coated.

  • Assemble in pot: Grease a deep ovenproof pot or Dutch oven with a little oil. Spread half the vegetables on the bottom. Place the pre-cooked octopus on top of this layer. Tuck the remaining vegetables around and on top of the octopus. Add the chopped tomatoes around the edges and any reserved octopus liquid. Drizzle with remaining oil and the white wine. Season the octopus top with a little salt and pepper.

  • Roast under lid (peka): Cover the pot with its heavy lid. Place in the hot oven (or under a baking dome). Bake for 60 minutes. Then remove lid and continue roasting another 10–15 minutes to allow the top to brown lightly. (If the vegetables are very dry, check after 45 minutes and add a splash of water or wine if needed.)

  • Rest and serve: Remove the pot from oven. Let it rest a few minutes (still uncovered) before serving. Carefully transfer octopus and vegetables to a serving dish, or serve directly from the pot. Spoon the rich juices over the top.

Tips, Troubleshooting & Variations

  • Substitutions/Notes: A few fennel slices or bell peppers may be added for extra flavor. Use coarse sea salt for seasoning and black pepper generously. If a lid isn’t available, tent foil tightly and roast; the effect is slightly different but will still cook octopus well.
  • Serving Suggestions: This dish is rich enough to stand alone. Serve family‑style straight from the baking pot with plenty of crusty bread to mop up the sauce. A simple green salad (cucumber, tomato and olive oil) provides a refreshing counterpoint. Red wine from Dalmatia (like Plavac Mali) or a robust rosé can complement the depth. Because it’s hearty, octopus peka is often a main attraction on a celebratory table.
  • Storage & Reheating: Leftovers can be refrigerated for 2–3 days. Reheat gently in a covered pan or oven with a splash of water or wine to prevent drying. Note the texture will remain excellent, as slow cooking makes leftovers forgiving. This dish can also be frozen, though some say the flavor is best enjoyed fresh.
  • Variations & Substitutions - Mixed Peka: The peka technique isn’t limited to octopus. You can include chunks of lamb or chicken with the octopus for a mixed platter (known as mixed peka). Or use only chicken or vegetables if desired. Fennel and Peppers: Replace or supplement carrots with sliced fennel bulb and the rosemary with dill or bay leaves for an aromatic change. Bell peppers or zucchini add more summer flavors. Lemon Twist: After roasting, squeeze a bit of lemon juice over the top or add lemon slices halfway through cooking for brightness. Quick Roast: For a faster method, skip the pre-boil and roast octopus longer, but watch closely – it may take an extra 15–20 minutes and results can be less tender. Par-cooking usually gives the best texture.
  • Chef’s Tips - Pre-freeze for tenderness: If your octopus is fresh, freezing it at home first (and then thawing) is an old Croatian trick to break down tough fibers. It also makes it easier to slice. Even vegetable cuts: Cut potatoes and carrots uniformly so everything finishes cooking at the same time. Generous oil: Unlike salad dishes, peka requires plenty of olive oil. It keeps the octopus moist and the vegetables glossy. Don’t skimp – it’s part of what makes the sauce velvety.
  • Equipment Needed: Heavy Dutch oven or deep roasting pan with lid: To replicate the traditional peka. Pot for boiling: For par-cooking the octopus. Sharp knife: To chop vegetables and cut cooked octopus if desired. Tongs or spatula: To handle the octopus when transferring it to the baking dish.

Nutrition Facts (per serving)

Nutrient

Amount

Calories

665 kcal

Carbohydrates

64 g

Protein

62 g

Fat

17 g

Fiber

8 g

Sodium

910 mg

Allergens:

Shellfish (octopus)

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