Stuffat tal-Qarnit - Maltese Octopus Stew

Well here is another classic from the Maltese islands which is one of Amanda's favourites...oh and mine as well!! Not everyone like octopus because of its rubbery texture but try and cook it this way and you will definitely love it. It is absolutely gorgeous served on some freshly cooked spaghetti (that is how this stew is usually served in Malta). Octopus in the Maltese islands is very common and is quite easily caught as they lurk around the rocky seashores of the islands. I remember going to the very famous Marsaxlokk market (do check it out if you ever visit Malta) on a Sunday morning and having a peek at these creatures that used to be still alive, crawling around the fish trays of the fishmonger. I also remember that every time we bought a huge octopus to cook at home, my mother used to put it in the kitchen sink with some salty water before cooking it and it was not the first time that we saw the octopus crawling out and attaching its tentacles to my mother's kitchen tiles. It was hilarious. Any way, do try this recipe as it is delicious. For 4-5 people you will need...

• 500g spaghetti
• 1 kilo octopus, cleaned and cut into bite size pieces
• 2 medium onions, roughly diced
• A handful of frozen peas, defrosted
• 6 small potatoes, cut in half or thirds
• 500ml tomato passata
• 250ml boiling water
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• A handful of green olives
• ½ cup red wine
• 2 tablespoons vegetable oil
• Salt & pepper, to taste

How to,,,

1. In a heavy based pot heat the oil and cook covered on medium heat until soft and transparent.
2. When onions are cooked add the octopus and increase the heat, cook for about 10-15 minutes stirring occasionally. Sometimes it releases a lot of water so make sure all the water is evaporated.
3. Add the wine and stir until all the wine has evaporated. 
4. Now add the passata, water, tomato paste, olives, potatoes, sugar and season well with salt and pepper. Stir well bring to the boil and simmer on medium heat for about 45 minutes stirring occasionally so it does not stick.
5. In the meantime cook the spaghetti al dente.
6. After 45 minutes, add the peas to the octopus sauce and simmer gently for another 15 minutes.
7. Drain the spaghetti. Serve in a bowl or plate and spoon some octopus stew/sauce on top.
8. Serve hot.

Enjoy!!

R&A