Croatian Octopus “pod Pekom”
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1000 g octopus
- 200 g tomatoes (two tomatoes)
- 100 g onions (one onion)
- 400 g potatoes (sliced almost like chips)
- 4 garlic cloves
- 4 black olives
- 1⁄2 cup white wine
- 2 tablespoons olive oil
- salt
- pepper
- oregano
- rosemary (one fresh branch about 15 cm long)
directions
- Use the whole octopus, cut in pieces about 3-5 cm. The best is to use frozen octopus, even if you get fresh one, freeze it – it will be mush softer.
- Take one large pan for baking in oven. Put some olive oil on bottom and than put potato cut thin almost like chips all around the bottom.
- Than put octopus, tomato cut in ¼, onion cut in ¼ , olives, crushed garlic, salt, pepper, oregano, and on the tom rosemary. Pour the wine and olive oil. Cover with aluminium cover for households preventing steam to get out: very firmly.
- Put in the oven on 200°C for 30-40 minutes.
- It is also very good with large white fish, or you can add shrimps to taste, or whatever sea food you like.
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Reviews
-
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.
RECIPE SUBMITTED BY
nitko
Croatia