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.