Croatian Octopus Pod Pekom
Experience the rustic flavors of coastal Croatia with this traditional recipe for Croatian Octopus Pod Pekom, a culinary masterpiece slow-cooked under a peka dome or in the oven. This dish showcases tender octopus nestled atop a bed of perfectly roasted potatoes, carrots, red onions, and cherry tomatoes, all infused with aromatics like garlic, rosemary, and bay leaves. A generous drizzle of olive oil and a splash of dry white wine create a luscious, savory broth that highlights the depth of Mediterranean flavors. With minimal preparation and a hands-off cooking process, this recipe delivers a show-stopping meal perfect for family gatherings or special occasions. Serve warm with crusty bread to savor every last drop of the delectable juices, and let this Croatian classic transport you straight to the Adriatic coast.
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Recipe Information
Ingredients
- 1.5 kg fresh octopus
- 1 kg potatoes
- 2 large carrots
- 2 medium red onion
- 6 cloves garlic
- 300 g cherry tomatoes
- 100 ml olive oil
- 100 ml dry white wine
- 2 rosemary sprigs
- 2 bay leaves
- 10 g parsley
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
Preheat your oven to 200°C (392°F). If you have an outdoor peka dome and a fire pit, heat them until the dome is hot and ready for baking.
Rinse the octopus under cold water and pat it dry with a paper towel. If it has not been cleaned, remove the beak and innards.
Slice the potatoes into thick rounds (around 1 cm thick). Peel and cut the carrots into similar-sized pieces. Peel and quarter the red onions. Crush the garlic cloves slightly with the side of a knife, but leave them in their skins.
Place the potatoes, carrots, red onions, garlic cloves, and cherry tomatoes into a large baking dish or deep roasting pan.
Drizzle the vegetables with half of the olive oil and season with 1 teaspoon of sea salt, 1 teaspoon of black pepper, and the rosemary sprigs. Toss the vegetables to coat them evenly.
Nestle the octopus on top of the vegetable mixture. Add the bay leaves to the pan and drizzle the octopus with the remaining olive oil.
Pour the white wine over the ingredients in the pan. Cover the dish tightly with aluminum foil if you do not have access to a peka dome.
Place the baking dish in the oven or under the heated peka dome. Bake for approximately 90 minutes, checking towards the end to ensure the octopus is tender. If necessary, bake for an additional 10-15 minutes.
Once cooked, remove the pan from the oven or fire. Sprinkle the chopped parsley over the dish for a burst of fresh flavor.
Serve the octopus and vegetables hot from the pan, accompanied by crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
