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.
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.
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.)
While octopus cools, preheat oven to 200°C (390°F).
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.
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.
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.)
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.
| Calories | 665 kcal |
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