Croatian Peka with Octopus and Smoked Paprika
Dive into the heart of Croatian cuisine with this traditional Peka recipe, featuring tender octopus infused with the rich flavors of smoked paprika and Mediterranean herbs, all cooked under a bell-like dome for an unforgettable dining experience.
Equipment
- Peka dome or Dutch oven
- Large bowl
- Tongs
- Chopping board
- Knife
Ingredients
- 2 lbs octopus, cleaned and tentacles separated
- 4 medium potatoes, peeled and quartered about 1 lb / 450 g
- 2 large onions, sliced about 1/2 lb / 225 g
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, diced about 1/2 lb / 225 g
- 1/4 cup olive oil
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup white wine
- 1 tbsp fresh parsley, chopped
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Preheat the Peka dome or a large Dutch oven to medium heat.
- In a large bowl, combine the octopus, potatoes, onions, garlic, bell peppers, and tomatoes.
- Drizzle the olive oil over the mixture and sprinkle with smoked paprika, sea salt, and black pepper. Toss to coat everything evenly.
- Place the seasoned octopus and vegetables into the preheated Peka dome or Dutch oven.
- Pour white wine over the mixture and add the parsley, rosemary, and bay leaf.
- Cover with the Peka dome or the lid of the Dutch oven and transfer to an outdoor fireplace or oven, if using the traditional method.
- Cook for approximately 2 hours, checking occasionally. If using an oven, maintain a temperature of 390°F (200°C).
- The dish is ready when the octopus is tender and the potatoes are cooked through.
Notes
For an authentic experience, cook the Peka over an open fire or in an outdoor oven. If using an indoor oven, ensure it is preheated to the correct temperature. The key to a perfect Peka is slow cooking, which allows the flavors to meld beautifully.