Hobotnica ispod peke
Octopus under peka
1 medium sized octopus (1.5-2 kg)
1.5 kg medium sized potatoes
1 cup olive oil, preferably Dalmatian
1 cup white wine
3 garlic cloves
salt, pepper, parsley
To make its meat softer, well cleaned octupus has to be freezed before cooking it. Put defrosted octopus in plenty of boiling water for just 2-3 minutes. It will release a lot of water so drain it well. Cut it in 5 cm long pieces. Peel potatoes and cut them in halves.
Oil the bottom of the peka platter, arrange garlic cloves, onions cut in halves and octopus pieces. On the top arrange potatoes. Cover the platter with peka and cover it with live coals. After 25 min open the peka and move now already caramelized potatoes on the bottom. Continue with baking. After 20 min open the peka and turn the octopus pieces so that they get evenly baked from each side, in other words each side should be nicely caramelized and crusty. Add wine and continue with baking for another 20 minutes. At the end add chopped parsley and serve immediately.
If you use peka in the oven, set it on the highest temperature you can get (say 240º C) and increase each baking interval by 5-10 minutes.