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Stuffat Tal-qarnit
Octopus Stew
Preparation info
- Serves
Six
- Difficulty
Medium
Appears in
Published 1981
In giving their version of this recipe Anne and Helen Caruana Galizia remark that the mixed spices and curry powder may seem ‘outrageous’ ingredients to some, but that they are typically Maltese additions.
Ingredients
1 ¾-1 kg 2 lb 1
Method
Clean, wash and tenderize the octopus. Cut it into small pieces.
Heat the oil in a pan and fry the onions in it until golden brown. Then add the pieces of octopus and all the other ingredients; and let it all simmer gently, covered, for two hours. Stir the mixture from time to time and add a little hot water if it seems to be drying out.
The stew may be used either as a dressing