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This dish was very good. I made it with baby octopi (14) and a lb. of shrimp minus the black olives. Surprisingly it did not have an overpowering seafood taste. It is a great way to introduce timid eaters (what I call epicuriously challenged) to more exotic foods (at least different than chicken, beef, and pork). I cut the potatoes and onions very thin so the 30 minute cook time was sufficient. I also used green onions to add a little color. I applaud the author.

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xspecops July 31, 2008
Croatian Octopus “pod Pekom”