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Hobotnica ispod peke
Bell-roasted octopus and potatoes
Hobotnica ispod peke: Dalmatian octopus and potatoes slow-roasted under the bell
Order octopus under the peka in a Dalmatian konoba on Korčula or Hvar and you will often be asked to ring ahead, because it cooks for hours under an iron bell buried in embers. Octopus, potatoes, onion, garlic, rosemary and lots of olive oil steam in their own juices, then crisp at the edges, so the octopus becomes tender and sweet and the potatoes soak up the pink, briny juices. At home, a heavy cast-iron casserole in a hot oven does the job; many cooks add a splash of white wine, but this version needs none. Bring it to the table in the pot with bread and a green salad. Adding water is the usual slip, as the octopus releases plenty of liquid and extra just boils it. Chef's tip: buy frozen octopus, or freeze fresh for a couple of days, as the freezing tenderises it; thaw it overnight in the fridge.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 ⅓ lb octopus, cleanedthawed in the fridge if frozen
- 2 ¼ lb waxy potatoeshalved
- 2 red onionscut into wedges
- 6 cloves garliclightly crushed
- ½ cup olive oildivided
- 1 tsp salt
- ½ tsp black pepper
- 3 sprigs rosemary
- 7 oz cherry tomatoes
- 2 tbsp flat-leaf parsley (optional)chopped
- 4 lemon wedges (optional)
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Method
0/7 doneStep 1: Rinse the 3 ⅓ lb octopus, cleaned under cold water, check the beak and ink sac have been removed, pat dry and cut into 4 pieces.
5 minStep 2: Heat the oven to 400°F (350°F fan) with a lidded 5-litre cast-iron casserole inside for 10 minutes.
10 minStep 3: Toss the 2 ¼ lb waxy potatoes, 2 red onions and 6 cloves garlic with half the 3 ½ tbsp olive oil, the 1 tsp salt and ½ tsp black pepper.
3 minStep 4: Tip the potatoes into the hot pot, lay the octopus on top and tuck in the 3 sprigs rosemary, 2 bay leaves and 7 oz cherry tomatoes. Drizzle over the rest of the 3 ½ tbsp olive oil. Add no water.
3 minStep 5: Cover tightly and bake for 60 minutes without opening.
60 minStep 6: Uncover, baste with the pink juices and turn the potatoes, then bake uncovered for 25–30 minutes, until the potatoes are golden at the edges and the octopus skin is lightly crisp. A skewer should slide easily into the thickest tentacle and the flesh should be opaque white throughout.
30 minStep 7: Rest for 5 minutes, then scatter with 2 tbsp flat-leaf parsley and serve with 4 lemon wedges.
5 min
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 50 g
- Carbs
- 50 g
- Fat
- 30 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hobotnica ispod peke take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of red onions?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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