• 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.