1. Octopus under the bell (ispod peke)
Dalmatia · 2 hOctopus, potatoes, onions, olive oil and rosemary baked under an iron bell covered with embers. Salt lightly: the octopus brings its own.
A small notebook of octopus dishes we cook at home, from the Adriatic to the Aegean.
Octopus, potatoes, onions, olive oil and rosemary baked under an iron bell covered with embers. Salt lightly: the octopus brings its own.
Simmer the octopus first until a knife slides in, then char the tentacles on a hot grill. Dress with lemon, oregano and good oil.
Boiled octopus cut into coins, red onion, parsley, capers, a splash of vinegar. Better the next day.
Octopus on sliced potatoes with coarse salt, sweet paprika and olive oil. Serve on a wooden plate, no fork needed.
Slow stew with tomatoes, cinnamon, bay leaf and a glass of red. Serve with orzo or crusty bread.
Tender octopus folded into warm chickpeas with garlic, coriander and a drizzle of oil.
Cooked octopus pressed tightly in a bottle, chilled, then sliced paper thin. Lemon, pepper, rocket.
A fisherman's stew with onions, tomato, wine and polenta on the side. Never stir, only shake the pot.