# Qarnit bit-Tewm (Maltese Octopus with Garlic)

Source: https://www.malteserecipes.com/recipes/qarnit-bit-tewm/

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

Prep time: 15 minutes
Cook time: 35-45 minutes
Servings: 4 people
Tags: seafood, maltese-classic, traditional, garlic, octopus, main-course



## Ingredients

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

1. **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.

2. **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.

3. **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.

4. **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




## Explore the collections

- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)


## Serve with or cook next

- [Stuffat tal-Qarnit (Maltese Octopus Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/): Try octopus in a tomato-and-wine stew instead.

- [Klamari Mimli (Stuffed Calamari)](https://www.malteserecipes.com/recipes/klamari-mimli/): Choose stuffed calamari for another seafood cooking project.

- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve bread to catch the garlic, olive oil, and lemon dressing.