Qarnit bit-Tewm (Maltese Octopus with Garlic)

Name: Qarnit bit-Tewm (Maltese Octopus with Garlic)
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Cuisine: Maltese
Ingredients: 1 kg octopus, cleaned; 4 tbsp olive oil; 6 cloves garlic, thinly sliced; Juice of 1 lemon; Small handful fresh parsley, finely chopped; 1 tsp dried mint or marjoram (optional but traditional); Salt and freshly ground black pepper to taste; Optional: pinch chilli flakes

A bold Maltese octopus dish with garlic, olive oil, lemon, and herbs, served warm or at room temperature.

Prep: 15 minutes Cook: 35-45 minutes Servings: 4 people

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Watercolour illustration of cooked octopus pieces with garlic, parsley and lemon.

Ingredients

Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

1 kg octopus, cleaned
4 tbsp olive oil
6 cloves garlic, thinly sliced
Juice of 1 lemon
Small handful fresh parsley, finely chopped
1 tsp dried mint or marjoram (optional but traditional)
Salt and freshly ground black pepper to taste
Optional: pinch chilli flakes

Instructions

Cook the octopus: Place the octopus in a pot without adding water. Cover and cook over low heat for 25-35 minutes; it will release its own liquid. When tender (a knife should slide in easily), remove and let cool slightly. Reserve a few tablespoons of the cooking liquid, then cut the octopus into bite-sized pieces.
Prepare garlic oil: Heat olive oil gently in a wide pan. Add sliced garlic and cook slowly until fragrant and just lightly golden. Do not let it brown.
Combine: Add octopus pieces to the pan and toss gently for 3-5 minutes. Add a few tablespoons of reserved octopus liquid for extra flavour.
Finish: Remove from heat. Add lemon juice, parsley, dried mint (if using), salt, pepper, and chilli flakes if desired. Toss well.

Qarnit bit-Tewm is a simple, bold Maltese octopus dish focused on garlic, olive oil, and herbs. Unlike the tomato-based Stuffat tal-Qarnit, this version highlights clean, garlicky flavours and is often served warm or at room temperature.

How to Serve

Warm or at room temperature
With crusty Maltese bread
Over boiled potatoes
As part of a seafood spread

Traditional Notes & Tips

The garlic flavour should be pronounced but not burnt
Octopus must be tender; slow cooking is key
Some families drizzle a little extra olive oil before serving