Octopus Stew Stuffat Tal Qarnit Recipes
OCTOPUS STEW - STUFFAT TAL-QARNIT
This can be made as a one pot meal by adding 6 peeled and quartered potatoes after simmering for 30 minutes. Otherwise this can be served with crusty bread or even pasta. The octopus can be tenderised by using a rolling pin or mallet. Another way to tenderise the octopus is to freeze it first for a few days and then defrost before cooking.
Provided by www.amaltesemouthful.com (Marlene Zammit)
Time 1h35m
Number Of Ingredients 15
Steps:
- In a heavy based dish fry the onions on low heat for ten minutes.
- Add the tomato paste and fry for 1 minute.
- Add the garlic and fry for 1 minute.
- Fry the octopus for ten minutes and stir continuously.
- Add the tomatoes and cook for ten minutes.
- Add the olives, capers, wine, lemon zest and a squeeze of lemon juice, and the herbs.
- Simmer for 45 minutes with the lid on.
- If adding potatoes add half an hour after stew is simmering.
- Once the stew has been simmering for 45 minutes add in the peas.
- Simmer for a further 15 minutes without the lid on.
- Serve with roast potatoes, or crusty bread, or pasta.
- Garnish with some chopped herbs and lemon zest.
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