Octopus Stew (Stuffat tal-Qarnit)

Serves 2

– 600g octopus
– 300ml red wine
For the Stew:
– 2 large tomatoes chopped
– 50g tomato purée
– 2 potatoes chopped into quarters
– 6 black olives whole
– 100g peas
– 2 onions chopped
– 2 cloves garlic crushed
– 300ml red wine
– 300ml water
– 1 lemon zest grated

Stew Preparation *:
Fry the onions and garlic till golden in colour. Lower the heat and add the tomatoes and tomato purée. Follow with the olives and the lemon zest. Add the wine and water. Bring to the boil. Add the peas and potatoes. Lower the heat once again and continue cooking for approximately 1 hour till everything is just cooked.

Cut the octopus into bite size pieces. Fry lightly. Add the wine. Simmer for approximately 15 minutes till just done. Add the octopus to the stew and simmer for another five minutes.

* Start off with the stew preparation. The octopus can then be cooked once the stew is put to simmer.

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