Stuffat Tal-Qarnit (Octopus Stew) is a traditional Maltese recipe for a classic stew of octopus with peas and onions in a tomato and red wine sauce flavoured with basil, oregano, mint and black olives. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Octopus Stew (Stuffat Tal-Qarnit).
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Ingredients:
675g octopus
2 tbsp oil
3 onions, chopped
225g peas
2 tbsp tomato purée
1 carrot, grated
8 black olives
a generous pinch each of dried basil, oregano and mint
250ml red wine
dash of Worcestershire sauce
salt and freshly-ground black pepper, to taste
Method:
Prepare the octopus then cut into bite-sized pieces. Heat the oil in a pan, add the onion and garlic and fry gently for about 5 minutes, or until just softened. Add the octopus and all the remaining ingredients then season to taste.
Bring the mixture to a simmer and cook over medium heat for about 60 minutes, or until the octopus is tender. The stew can be serve over a bed of spaghetti. Alternatively, you can make this into a one-pot dish by adding 450g of peeled and quartered potatoes about 20 minutes into the cooking time.
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