Octopus Stew (stuffat tal-qarnit)


December 6, 2014

Octopus Stew (stuffat tal-qarnit) 0 0 5 0
  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 6-8


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


1Heat oil in frying pan; cook onion, garlic and anchovy until onion softens. Add wine; bring to the boil. Boil, uncovered, until reduced by half.

2Place 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.

3Add peas 1.5hrs before ready

4Serve with yummy crusty bread.

Submitted by Laura Galdes


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