The favorite Dalmatian dish has spread to the continental part of Croatia because everyone loves a taste of the Adriatic. Try our recipe and enrich your knowledge of traditional Dalmatian cuisine!


2 kg octopus,1 kg spring potato,100 ml olive oil,200 ml white vine,1 medium-sized onion,3 cloves of garlic, salt, pepper, parsley


Defrost the octopus, clean it, and rinse it. Place in a pot on medium heat, lid on, and leave to sear in its own juices. Roll over occasionally. Sear until the purple liquid evaporates. Remove from heat. Unpeeled spring potato rinse, place as a bottom layer in a roasting pan, season with salt, add halved onion, place octopus in the middle of the pan and sprinkle with olive oil. Cover with a coal-oven lid and scrape coal onto the lid. Leave for approximately 40 minutes. Gently fry a finely chopped onion in olive oil mixed with leftover purple octopus juices. Pour in white wine and season with pepper and parsley. Salting is unnecessary, as saltiness is contained in the juices. Cook for about 2 minutes. Remove the oven lid, pour the dressing over the dish, and allow to rest for 2-3 minutes.

Practical tip:

The preparation procedure is the same for oven-roasted octopus on a temperature of 200°C.

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