Octopus under the bell combines tender octopus meat and crispy potatoes baked under embers. The secret lies in a special wine and garlic sauce added at the end.

Ingredients:

one larger octopus (1.5 to 2 kg)
half a cup of olive oil (about 1 dl)
1 cup of high quality white wine (about 1/2 dl)
1 kg of potatoes (preferably red)
3 to 4 cloves of garlic
salt, pepper
finely chopped parsley

Preparation:

In order for the octopus to be soft, it used to be "beaten" before preparation, and nowadays it is usually placed in the deep freezing for few days. Before preparation, the octopus is thawed, cleaned and washed. Prepare a fire, preferably from olive wood or some other hard wood.
Place the cleaned octopus in a larger pot and dry- roast in a covered pot. During roasting, it should be turned over several times. The octopus is roasted until its liquid evaporates completely and only a purple residue remains at the bottom of the pot. Then it is removed from the fire.
While the octopus is cooking, wash the potatoes but do not peel them. Potatoes are cut into halves or, if larger, into quarters. Place the octopus in the middle of a large round baking dish and arrange slightly salted sliced potatoes around it, and, if desired, an onion. Sprinkle well with olive oil and cover with peka (baking lid)Spread the embers evenly over the baking lid  and bake for at least 45
minutes.
SAUCE: When the octopus is almost cooked, add a little olive oil to the pot in which you roasted the octopus and briefly fry finely chopped garlic on the purple residue left over from roasting the octopus. Add half a glass of white wine, some pepper and finely chopped parsley to that residue and cook for a few minutes until the wine evaporates a little. No additional salting is necessary. Lift the peka and pour the sauce over the octopus and potatoes then cover again for a few more minutes so all the flavors bind and the potatoes absorb the sauce.