Submitted by Laura Galdes
Octopus Stew (stuffat tal-qarnit)
Serving: 6
Ingredients
- 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
Instructions
- 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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