Stuffat Tal-qarnit

Octopus Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

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.


  • 1 octopus of ¾-1 kg (about 2 lb, 1 ratal<


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