What is baking Under the Bell?
Peka (pronounced “peh-kah”) is a traditional Balkan cooking method using a heavy cast-iron or enamel dome-shaped lid placed over a dish of meat, seafood, or vegetables. Charcoal embers are piled on top, creating a closed, high-heat environment where the food essentially slow-roasts from both above and below at the same time.
The result is something between a braise and a roast: deep, concentrated flavors, impossibly tender octopus, and potatoes that absorb every bit of the cooking juices. Our recipe uses two octopuses (each around 900 g, frozen), potatoes, carrots, cherry tomatoes, dry white wine – Malvazija or Rebula work beautifully – plus rosemary, garlic, parsley, and quality olive oil.
Top 5 tips and tricks
Follow these five tips and tricks for the best result.
- Frozen octopus is your friend — fresh octopus is wonderful, but frozen octopus has one big advantage: the ice helps break down the muscle fibers, making the octopus more tender after cooking. As a result, there’s no need to cook it for a long time — freezing does part of the work for us. Thaw the octopus slowly in the refrigerator overnight, never at room temperature or under running water.
- Pre-cook the octopus and adjust the baking time according to its size — before placing the octopus under the peka, it needs to be briefly pre-cooked. Place it in a dry pot over medium heat with parsley sprigs, garlic, and lemon. Cover and cook for 15 minutes. This step helps prevent the octopus from becoming tough during baking, keeping it juicy instead. Only add water if absolutely necessary — the octopus will release its own liquid. Adjust the baking time depending on the size of the octopus. For a larger octopus, extend the first part of the baking time by 20–30 minutes.
- Enough embers are essential — for a proper peka, you’ll need 2–3 kg (about 4.4–6.6 lb) of charcoal embers. The embers should be glowing hot — not too fresh, as they will produce too much smoke, and not too weak, as they will no longer have enough heat. Place the dish on a heated stone or firebrick, cover it with the lid, then cover the lid with the embers and bake. After 30 minutes, lift the lid and check the potatoes. Turn them if needed so they cook evenly.
- Don’t forget the liquid — during baking, some of the liquid will evaporate. After the first 30 minutes, check how much liquid is left. If the dish is almost dry, add 100–150 ml of water. Add the wine at the beginning — it forms the base of the sauce, which reduces as it bakes, becoming more concentrated and flavorful. The alcohol evaporates during cooking, so the dish is suitable for children too — our five-year-old absolutely loves it.
- Add the tomatoes at the end — after 45 minutes of baking, move the octopus on top of the potatoes, add the cherry tomatoes, and cover again. Add fresh embers and bake for another 15–20 minutes. During this time, the tomatoes soften and bring the whole dish together beautifully.
How to serve Octopus Baked Under the Bell
Octopus izpod peke is always served directly in the baking dish — it’s part of the experience and part of the show. When the lid is lifted at the table, the aromas of smoke, herbs, and the sea fill the room.
Serve it with:
- Fresh lemon, cut into wedges or slices
- Fresh parsley, finely chopped
- High-quality olive oil, drizzled generously over everything
- Fresh bread or focaccia, perfect for soaking up the rich sauce at the bottom of the dish
Be especially careful with the salt. Season only at the end and adjust to taste before serving.
Storing and freezing
Octopus under the peka is one of those recipes we don’t make every day — but the leftovers are a real treasure.
Refrigerator: Store the cooled octopus with the potatoes and sauce in an airtight, well-sealed container for up to 2 days. Before serving, reheat it gently in a pan or in the oven at a low temperature, 160°C / 320°F, so it doesn’t become rubbery.
Freezer: The octopus can be frozen without the potatoes for up to 1 month. Thaw it in the refrigerator overnight.
Do not reheat octopus in the microwave — the high, uneven heat can make it tough. Always reheat it gently in a pan with a little oil, or covered in the oven.
How to make Octopus Baked Under the Bell at home (video)
Check this short video to master making this recipe at home.
Next, try these octopus recipes
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
-
prepare the octopus
First, thaw the octopus. Do this a day ahead by placing it in the refrigerator overnight. Prepare it the next day. Clean the octopus and remove the beak and eyes. Heat a large pot over medium heat. Place the octopus in the dry pot together with the herbs, garlic, and lemon. Cover and cook over medium heat for 15 minutes. Drain and set aside.
-
preparation for baking
Add half of the olive oil, the lemon, garlic cloves, and rosemary to a heavy cast-iron or enamel dish. Add the cooked octopus, carrots cut into thick rounds, and potatoes cut into quarters or eighths. Season lightly with salt, add the wine and water, then drizzle with the remaining olive oil.
-
baking under the bell
Prepare 2 – 3 kg (about 4.4–6.6 lb) of hot charcoal embers, heating them well on a grill or in a fireplace. Place the dish with the octopus on a hot stone in the grill or fireplace, then cover it with the baking lid. Cover the lid with the embers and bake for 45 minutes. After 30 minutes, check how the potatoes are cooking. Turn them if needed, and also check whether there is enough liquid in the dish. If the liquid has evaporated, add 100–150 ml (1/2 cup) of water.
-
bake and serve
After 45 minutes, move the octopus on top of the potatoes, then add the tomatoes and cover again. Add a little fresh ember heat and bake for another 15–20 minutes. Season with salt and serve with fresh lemon, parsley, and a drizzle of olive oil.
){kind=link}