Octopus Stew (stuffat tal-qarnit)

Submitted by Laura Galdes

Octopus Stew (stuffat tal-qarnit)

5 from 2 votes
Serving: 6
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 3 tbs olive oil
  • 2 lge red onions, sliced
  • 3 garlic cloves, finely chopped
  • 3 drained anchovy fillets, crushed
  • ½c dry red wine
  • 2 tbs tomato paste
  • 420g can diced tomatoes
  • 500g jar pasta sauce
  • 1 tsp vegeta seasoning
  • 2 tsp castor sugar
  • 3 bay leaves & 1tsp dried parsley
  • 2kg baby octopus, cleaned
  • 3 lge carrots, chopped
  • 5 potatoes, peeled & quartered
  • ½ c black oilves
  • 1c frozen peas


  • Heat oil in frying pan; cook onion, garlic and anchovy until onion softens. Add wine; bring to the boil. Boil, uncovered, until reduced by half.
  • Place into slow cooker with paste, tomatoes, sauce, seasoning, sugar, bay leaves, parsley, octopus, potatoes and carrots. Season with black pepper. Cook on high for 6-8hrs.
  • Add peas 1.5hrs before ready
  • Serve with yummy crusty bread.

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