Stuffat tal-Qarnit
A rich Maltese octopus stew slowly simmered with tomato, red wine, garlic, and herbs.
Ingredients
- 1 kg octopus, cleaned
- 3 tbsp olive oil
- 1 large onion (150g), finely chopped
- 4 cloves garlic, sliced
- 400g chopped tomatoes (fresh or tinned)
- 2 tbsp tomato paste
- 120 ml red wine
- 1 bay leaf
- 1 tsp dried marjoram or thyme
- 150g peas (optional but traditional)
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
- Optional: pinch chilli flakes
Instructions
- Prepare the octopus: Rinse well and cut into medium chunks. There is no need to pre-boil, as it will cook in its own juices.
- Build the base: Heat olive oil in a heavy pot over medium heat. Saute onion until soft, about 5 minutes. Add garlic gently without browning.
- Add octopus: Add octopus pieces and cook for 5-7 minutes. They will release their liquid.
- Add tomatoes and wine: Stir in chopped tomatoes, tomato paste, red wine, bay leaf, and dried herbs. Bring to a gentle simmer. Cover partially and cook on low heat for 45-60 minutes, stirring occasionally.
- Add peas: If using peas, add them during the last 10-15 minutes. Cook until the octopus is tender and the sauce is thick.
- Finish: Remove bay leaf. Stir in fresh parsley and adjust seasoning.
Stuffat tal-Qarnit is a rich Maltese octopus stew slowly simmered in tomato, wine, garlic, and herbs. It is especially popular during Lent and in fishing villages. Tender octopus, thick sauce, and plenty of bread for dipping make it a true island classic.
How to Serve
- With crusty Maltese bread
- Over boiled potatoes
- Sometimes served with spaghetti
- Best enjoyed warm with a squeeze of lemon
Traditional Notes & Tips
- The octopus should be tender, never rubbery
- The sauce should be thick and rich
- Some families add capers or black olives for extra depth