22 June 2018
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Recipes - Riċetti

Recipe of the Week


Octopus Stew
Stewed and stuffed dishes are an important feature of the Maltese cuisine. Stews are extremely popular and are eaten a lot in Malta. The tomato based stews, such as the octopus stew, are able to be served as two meals. Its rich aroma tomato sauce is served with spaghetti as a first course and the meat served with vegetables and freshly baked Maltese bread as the main course.
This week’s recipe is a traditional Maltese Octopus Stew which I got from a friend of mine who at the age of 80 is still very active in his kitchen and prepares the daily meal for his family, God bless him. This recipe is one of his delicacies.
Octopus Stew is a fish dish that should be tried by everyone visiting Malta. 
The main ingredients are octopus, onions, garlic, lemon rind, tomato paste and tomatoes (fresh or tinned), carrot, peas, basil, mint, mixed spice and red wine. Other additional variations exist: olives, capers, bay leaf, capers, zucchini, walnuts and raisins. The octopus must be cooked for a long time on low heat to ensure that it is tender. It is recommended that fresh octopus is frozen for at least 15 days prior to cooking.
1 kg octopus
3 tablespoons olive oil
2 medium onions chopped
2 garlic cloves chopped
1 piece of lemon rind, finely chopped
1 medium carrot, chopped
1 cup red wine
3 tablespoons tomato paste
2 tins tomato pulp
1 teaspoon mixed spice
Fresh basil and mint
Salt and pepper
1 cup peas
750g spaghetti
Fresh parsley for garnish (optional)
Cut the octopus into 1 inch long bite-size pieces and fry in 1 tablespoon olive oil with a pinch of salt. Cook the octopus on low heat for about 30 minutes. Turn off heat and let it cool slowly in its own liquid to soften the flesh.
Fry the onions and garlic in 2 tablespoons olive oil in a separate saucepan. When onion is translucent add the lemon rind and continue cooking. Add the carrot, stir well and cover.
Add the octopus together with its liquid and the wine to the onion mixture.   When mixture starts boiling, add the tomato paste, tomato pulp, mixed spice, basil, mint, salt and pepper.
Continue cooking, covered, over medium heat for 15 minutes. Finally add the peas and simmer for a further 15 minutes. 
Cook spaghetti until al dente and top it with this delicious octopus stew. If you prefer garnish with shredded parsley.
Serves 6
Buon Appetit.
Information and Recipe contributed by the ThinkSite.eu Team
25th August 2009

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