What is Hobotnica ispod Peke?
Hobotnica ispod Peke is a traditional and age-long technique of roasting octopus under a cast-iron bell.
The final dish is a marriage of the sea and the fire, the briny and the smoky aromas. As the intense heat of the peka softens up the octopus, the seawater from its flesh seeps out and bathes the potatoes.
Of all seafood, octopus is among the best choices for peka-style roasting because of its texture. It is firm and meaty when raw, turning soft and mellow when baked.
If you don't care for octopus, do not turn down the potatoes baked with it. They are delicious, both tender and crunchy, and smelling like the sea.
Before you decide you want Hobotnica ispod Peke for dinner, read my detailed peka instructions. These are crucial to make the fire and use the embers properly.
Also, if you like the texture of molluscs, try my recipe for the grilled Adriatic squid or cuttlefish black risotto.
Preparing for Hobotnica ispod Peke - Ingredients You'll Need
The star ingredient in this Octopus Peka recipe is our beloved mollusk. So, you’ll need a medium-large Adriatic octopus, preferably defrosted.
Next, we need potatoes and other roasting vegetables. Finally, to make the gravy, you’ll need herbs and aromatics that you’ll sauté in dry white wine.
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Choosing the Perfect Octopus
Remember when we made the octopus salad recipe? I taught you to freeze the fresh octopus and then defrost it before cooking. This is the best tenderizing technique. Trust me, your octopus will end up velvety soft much quicker.
Any frozen octopus works for this Hobotnica ispod Peke recipe. I prefer making this dish with the Adriatic octopus, but you can use anything you can find in your frozen goods section.
Essential Vegetables and Aromatics
All peka recipes in Croatia use quartered potatoes as a side dish. These turn out so fragrant and soft that people often fight for more.
Aside from the potatoes, we love to include other roasting vegetables. Onions and carrots match the octopus’s sweetness. That said, you can also add a bell pepper, even a small halved tomato.
And don’t forget to throw garlic in the tray, too.
While this goes into the peka tray, you’ll also need to make a gravy. For that, you’ll need olive oil, parsley leaves, and dry white wine.
Gravy is what gives Hobotnica ispod Peke that unforgettable oomph. And it’s just what the potatoes need to turn tender and finger-licking.
Common Mistakes to Avoid For Perfect Hobotnica
Once you master the peka roasting technique, assembling the peka tray is easy... Octopus, potatoes and roasting veggies of choice. You almost can’t go wrong.
Except if you cram too many potatoes in the tray. You should have just enough to cover the bottom of the tray and create a tiny pile.
If the potatoes are stacked on each other, they’ll become gooey mush. That's not good. I know you all love potatoes, but curb your enthusiasm and follow the ingredient amounts in the recipe (wink).
The other challenge is keeping the temperature even for the whole hour of roasting. The embers eventually grow cold, so the roasting drags on.
To avoid this, create a smaller fire in the corner of the hearth. Have the embers ready for after you’ve added the gravy. This is your winning peka formula.
Serving Suggestions And Wine Pairings
The Hobotnica ispod peke recipe is a fulfilling, hearty dish. It satiates your palate and stomach, so you don’t need any starters or desserts.
You can still browse my recipe library to get cooking inspiration for later. Or you can dive into Dalmatian only dishes.
Reserve a lazy Sunday to make this royal meal and enjoy the experience of building a fire. Everything, from chopping up the wood to prepping the ingredients to serving the table, will feed your appetite.
Take it further with a glass of superb Croatian wine. The best choice is a full-bodied, mineral white wine. Something like the fragrant Pošip from Testament winery or the rounded, herby Debit from Bibich winery. Both wines smell of the rugged and arresting Dalmatian landscape.
How To Use Leftovers For Octopus Potato Salad?
Leftover roasted octopus is perfect for salads, and one in particular comes to mind: octopus potato salad.
To make Hobotnica salata s krumpirom, chop up roasted octopus and boil potatoes with the skin on.
Use this hobotnica salata recipe to add all other ingredients and dressing.
Now, let’s start the fire and cook amazing Hobotnica ispod Peke.
Step-by-Step Guide to Cooking Hobotnica ispod Peke
Hobotnica Ispod Peke - Octopus Under The Bell
Equipment
Ingredients
- 1.5 kg Adriatic octopus
- 1 kg potatoes (quartered)
- 2 carrots (roughly chopped)
- 2 small onions (quartered)
- 4 cloves garlic (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
For the gravy
- 2 tbsp olive oil
- 2 tbsp chopped parsley leaves
- 100 ml dry white wine
Instructions
- Make the fire with hornbeam or beech wood – these types will last for at least 45 minutes. (See above in the blog post how to fire up the grill). Once it turns to embers, clear some space in the middle of the firebox for the pan.
Preparing the Octopus
- Whenever you can, use Adriatic octopus that was frozen beforehand. Freezing tenderises the meat. Once completely defrosted, place it in a saucepan on its own and cook for 20 minutes covered. It will release its own juices and turn pinkish-red.
- Take the octopus out but continue to simmer until the juice has reduced to a thick red sediment.
- Make the gravy by pouring olive oil into the saucepan with the octopus’s sediment. Quickly fry chopped garlic, add wine and bring to a simmer. Throw in chopped parsley leaves too.
Assembling the Dish in the Peka
- Grease the peka pan with olive oil and place the octopus in the middle. Arrange the vegetables around, and season with salt and pepper.
Low and Slow Cooking for Tender Perfection
- Cover with the peka lid and stack the embers on top and all around. Roast for 30 minutes.
- Open the peka lid, turn the octopus around and baste with the gravy. Put the lid and the embers back on and roast for another 30 minutes.
- Peka is made in a large hearth with enough space for roasting and keeping the fire going. The best way to control the roasting temperature is to have fresh, strong embers at hand. Once you open the lid and turn the octopus around, continue to roast with new strong embers.
