Maltese Octopus Stew
Tewmi tal-Qarnita
A hearty and flavorful stew featuring tender octopus simmered in a rich tomato-based sauce with garlic, herbs, and a touch of white wine, a beloved Maltese coastal dish.
🧂 Ingredients
- 1 kg Octopus(cleaned, cut into pieces)
- 2 medium Onions(chopped)
- 6 cloves Garlic cloves(thinly sliced)
- 400 g Tomatoes(canned chopped)
- 2 tbsp Tomato paste
- 150 ml Dry white wine
- 200 ml Fish or vegetable broth
- 0.5 cup Fresh parsley(chopped)
- 2 tbsp Fresh mint(chopped (optional))
- 1 leaf Bay leaf
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- for serving Lemon wedges
👨🍳 Instructions
- 1
If using frozen octopus, thaw completely. Clean the octopus thoroughly, removing the beak and eyes, and cut into bite-sized pieces. If the octopus is tough, you can tenderize it by freezing and then thawing it, or by gently pounding it.
💡 Tip: Ask your fishmonger to prepare the octopus for you if possible. - 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 6-8 minutes.
- 3
Add the thinly sliced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- 4
Add the octopus pieces to the pot and cook for about 5-7 minutes, stirring occasionally, until they turn opaque and slightly firm.
- 5
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any bits from the bottom of the pot.
- 6
Stir in the chopped tomatoes, tomato paste, bay leaf, salt, and pepper. Add the broth.
💡 Tip: Ensure the liquid covers most of the octopus. - 7
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 1 to 1.5 hours, or until the octopus is very tender. Stir occasionally.
💡 Tip: The cooking time will vary depending on the size and freshness of the octopus. - 8
In the last 10 minutes of cooking, stir in most of the chopped fresh parsley and mint (if using).
- 9
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
💡 Tip: A pinch of sugar can balance the acidity of the tomatoes if needed. - 10
Serve hot, garnished with the remaining fresh parsley and lemon wedges on the side.
💡 Tip: This stew is traditionally served with crusty bread for dipping.
💡 Pro Tips
- ✓Don't overcook the octopus initially, as it will tenderize during the long simmering process.
- ✓If you don't have white wine, you can substitute with more broth or a splash of lemon juice.
- ✓For a spicier version, add a pinch of red pepper flakes with the garlic.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few black olives to the stew during the last 30 minutes of cooking.
- Include diced potatoes or carrots for a more substantial stew.
- A small amount of capers can add a briny, salty kick.