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Hobotnica ispod Peke is a dish that immediately brings the Adriatic coast to mind. Octopus, potatoes, and vegetables are placed in a heavy metal pan, covered with an iron dome, and slow cooked under hot embers until they are tender and infused with a smoky richness.
This cooking method is not fast. It takes time, firewood, and patience, which makes the meal feel special. When the lid is finally lifted, what greets you is a fragrant mix of sea and earth, a balance of flavours that feels deeply rooted in place.
Shared among family or friends, it is not only about food but about time spent together waiting, smelling the aroma rising from the embers, and then enjoying the rewards of a tradition that has remained largely unchanged.
What Is Hobotnica ispod Peke?
The word peka refers to the bell-shaped iron lid used for cooking. Underneath it, octopus is arranged with potatoes, onions, garlic, herbs, and a generous drizzle of olive oil. As the embers slowly cook the dish, the flavours blend seamlessly.
Unlike grilling or frying, this style of cooking gently steams and roasts at the same time. The octopus becomes soft and succulent, while the potatoes take on both the juices of the seafood and the gentle smoke from the fire.
The peka method is often used for other ingredients too, such as lamb or veal, but octopus remains one of the most distinctive versions. It is a dish that brings the Adriatic’s bounty into the heart of a traditional fire-based kitchen.
Ingredients and Taste
Octopus is the centrepiece, usually cleaned and lightly tenderised before cooking. Potatoes are sliced thick and layered with onions, peppers, garlic, and sometimes tomatoes. Olive oil and white wine are added for richness and depth.
Herbs such as rosemary, bay leaves, and parsley contribute to the aroma, while salt and black pepper keep the seasoning straightforward. Nothing is excessive, since the method itself allows the flavours to deepen naturally.
The result is soft octopus that almost melts in the mouth, paired with potatoes that are both crisp on the outside and infused with the savoury juices. Every bite carries smoke, sea, and herb in harmony, creating a dish of quiet strength.
A Taste of History
Hobotnica ispod Peke comes from Dalmatia, a region where seafood has always been central to daily life. Cooking under the bell was a way for households to make use of fire and embers long before modern ovens arrived.
The technique is ancient, believed to date back to times when open hearths were common. The heavy lid and embers provided even heat, allowing families to cook large portions slowly while tending to other daily tasks.
In coastal villages, octopus was often caught fresh and prepared this way for gatherings. It was both practical and celebratory, bringing together local produce and the communal ritual of cooking with fire.
Today, peka cooking is still cherished across Croatia, not just in homes but also in restaurants where advance notice is required. It is a dish that insists on time and respect, rewarding patience with a meal that feels both rustic and refined.
Hobotnica ispod Peke endures because it carries a sense of continuity. It reminds diners of the Adriatic’s abundance, of family tables filled with food, and of a way of cooking that holds onto its heritage with quiet pride.
How to Make Hobotnica ispod Peke (Octopus Under the Bell)
Hobotnica ispod Peke is one of Dalmatia’s most treasured dishes, where octopus, potatoes, and vegetables slow cook beneath a heavy iron bell covered with glowing embers. The result is tender octopus infused with smoky depth and rustic Mediterranean charm. Be prepared for a slow process that rewards patience with incredible flavour. See the recipe card at the bottom for printable directions
Ingredients
For the octopus and vegetables
- 1.5–2 kg fresh octopus, cleaned
- 1 kg potatoes, peeled and cut into thick slices
- 2 large onions, sliced
- 3 carrots, cut into chunks
- 2 red peppers, sliced
- 4 cloves garlic, crushed
- 4 sprigs fresh rosemary
- 3 bay leaves
- 150 ml olive oil
- 200 ml dry white wine
- Salt and freshly ground black pepper, to taste
For serving
- Fresh parsley, chopped
- Crusty bread
Cooking Instructions
Step 1: Prepare the octopus
To begin, clean the octopus thoroughly if not already prepared. Rinse under cold water and pat dry. Cut into large sections for even cooking. Move on to preparing the vegetables.
Step 2: Prepare the vegetables
Slice potatoes into thick rounds, cut carrots into chunks, and slice peppers and onions. Keep the cuts rustic and even. Set aside while preparing the cooking vessel.
Step 3: Arrange ingredients in the peka dish
In a large peka or heavy ovenproof dish with a lid, spread half the potatoes at the base. Add the octopus on top, followed by the remaining potatoes, carrots, onions, and peppers. Scatter in the garlic, bay leaves, and rosemary.
Step 4: Season and oil
Drizzle generously with olive oil and season with salt and pepper. Pour in the white wine. Toss gently to coat without disturbing the layers. Cover with the iron bell lid.
Step 5: Prepare the fire
If cooking traditionally outdoors, light a wood fire and allow it to burn down to glowing embers. Shovel embers both beneath and on top of the bell lid. For oven cooking, preheat to 180°C (fan 160°C) and prepare to bake covered.
Step 6: Begin slow cooking
Place the covered dish under the embers or in the oven. Cook gently for 45 minutes before uncovering to stir ingredients lightly. This helps the flavours mingle without breaking the texture. Cover again to continue.
Step 7: Continue cooking until tender
Cook for a further 45–60 minutes, checking occasionally. The octopus should be tender, and the potatoes soft but holding their shape. Add a splash of water or more wine if the dish looks too dry.
Step 8: Rest before serving
Remove from heat and let the dish rest covered for 10 minutes. This allows flavours to settle. Transition to plating and garnish.
Final Step: Serve hot
Transfer octopus and vegetables to a large serving platter. Sprinkle with chopped parsley and serve alongside crusty bread to soak up the juices. Enjoy with a glass of local white wine for the full Dalmatian experience.
Variations and substitutions
- Octopus substitution: If fresh octopus is unavailable, use frozen octopus (often more tender when cooked).
- Vegetables: Courgettes or aubergines can be added for extra depth.
- Cooking vessel: If no peka is available, a heavy cast iron pot with a tight lid works well in the oven.
- Wine substitution: Replace white wine with fish stock if you prefer non-alcoholic.
Cooking Tips for Perfect Hobotnica ispod Peke
- Freeze octopus before cooking to naturally tenderise the flesh.
- Maintain a steady heat when using embers; avoid sudden high flames.
- Do not over stir during cooking as potatoes can break apart.
- Use good quality olive oil as it heavily influences the final flavour.
- Resting after cooking deepens the taste and makes serving easier.
Hobotnica ispod Peke (Octopus Under the Bell)
Ingredients
For the octopus and vegetables
- 1.5 –2 kg fresh octopus cleaned
- 1 kg potatoes peeled and cut into thick slices
- 2 large onions sliced
- 3 carrots cut into chunks
- 2 red peppers sliced
- 4 cloves garlic crushed
- 4 sprigs fresh rosemary
- 3 bay leaves
- 150 ml olive oil
- 200 ml dry white wine
- Salt and freshly ground black pepper to taste
For serving
- Fresh parsley chopped
- Crusty bread
Instructions
- To begin, clean the octopus thoroughly if not already prepared. Rinse under cold water and pat dry. Cut into large sections for even cooking. Move on to preparing the vegetables.
- Slice potatoes into thick rounds, cut carrots into chunks, and slice peppers and onions. Keep the cuts rustic and even. Set aside while preparing the cooking vessel.
- In a large peka or heavy ovenproof dish with a lid, spread half the potatoes at the base. Add the octopus on top, followed by the remaining potatoes, carrots, onions, and peppers. Scatter in the garlic, bay leaves, and rosemary.
- Drizzle generously with olive oil and season with salt and pepper. Pour in the white wine. Toss gently to coat without disturbing the layers. Cover with the iron bell lid.
- If cooking traditionally outdoors, light a wood fire and allow it to burn down to glowing embers. Shovel embers both beneath and on top of the bell lid. For oven cooking, preheat to 180°C (fan 160°C) and prepare to bake covered.
- Place the covered dish under the embers or in the oven. Cook gently for 45 minutes before uncovering to stir ingredients lightly. This helps the flavours mingle without breaking the texture. Cover again to continue.
- Cook for a further 45–60 minutes, checking occasionally. The octopus should be tender, and the potatoes soft but holding their shape. Add a splash of water or more wine if the dish looks too dry.
- Remove from heat and let the dish rest covered for 10 minutes. This allows flavours to settle. Transition to plating and garnish.
- Transfer octopus and vegetables to a large serving platter. Sprinkle with chopped parsley and serve alongside crusty bread to soak up the juices. Enjoy with a glass of local white wine for the full Dalmatian experience.
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