Maltese Stewed Octopus
As part of our mission to find the world’s tastiest food we have arrived in the beautiful island of Malta to enjoy a classic Maltese menu… To start we have Qarnit - Maltese Stewed Octopus - serves four people.
If you have any tweaks, suggestions or you have tried the recipe and love it - let us know by leaving a comment below!
- Prep time: 1 hour 40 minutes
- Serves: 4
- Tip: Can be served as nibbles with drinks or on a bed of lettuce with sliced tomatoes as a salad
- 3-4 medium sized octopus
- 1 bottle of red wine (75 cl)
- 2 bay leaves
- 24 black peppercorns
- Extra virgin olive oil
- 4 tbs finely chopped parsley
- 4 large garlic cloves finely chopped
- Salt & Pepper
Up next: Mellieha Pumpkin pie
- Rinse & cut the octopus into bit sized pieces and place in a large pot together with the bay leaves and the peppercorns. Pour in the wine and any additional water to cover.
- Bring to the boil and then slow boil for an hour.
- Pour a good amount of the olive oil into a frying pan (cover the bottom of the pan), add the garlic and half of the chopped parsley and place over medium heat. With a slotted spoon lift out the octopus from the pot and place in the frying pan and stir to coat thoroughly.
- Pour a ladle of the red wine cooking liquid onto the octopus and continue cooking until it has evaporated. Keep doing this three or four times until the octopus starts to be coated with the reduced cooking liquid.
- Season, toss in the remaining parsley, place in an earthenware dish and serve at room temperature.