Stuffat Tal-qarnit (octopus Stew)
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
I mentioned that my nephew showed up with an octopus. It was closer to five lbs. than 4 lbs. I did cut it into chunks and blanch some of it for freezing but 5 lbs. is a fair swag of calamaro. I needed another octopus recipe. Read more This is a Maltese dish, if you’re interested. We’ll only go through half of this at one setting but it will last a week in the fridge. Well, with Tua and Clay here, it may not last a week. See less
Ingredients
- • 2 lbs. (1 kg) of octopus. shopping list
- • 4 Tbs. of tomato concentrate (paste). shopping list
- • 1 large onion. shopping list
- • 3 cloves of garlic. shopping list
- • 1 small dry red pepper. shopping list
- • 7 oz. (200 g) of chopped carrots. shopping list
- • 7 oz. (200 g) potato chopped into one inch cubes. shopping list
- • 2 Tbs. of sultana raisins. shopping list
- • 3 ½ oz. (100 g) shelled walnuts. shopping list
- • Sprigs of thyme and marjoram. shopping list
- • 1 large bay leaf. shopping list
- • ½ cup dry white wine. shopping list
- • ½ cup of dry red wine. shopping list
- • ½ cup water. shopping list
- • Olive oil. shopping list
- • Salt. shopping list
How to make it
- 1. This stew closely follows the cooking process of the octopus sauce for pasta.
- 2. Dig out a suitable pot and put in the water and wine. Bring to a slow simmer.
- 3. Cut the octopus into bite size pieces.
- 4. Braise in a large skillet on high heat for 3 or 4 minutes. Add to the pot.
- 5. Bring the pot back to a slow simmer and reduce heat to just maintain it. Liquid should cover the octopus.
- 6. Slow simmer for 45 to 55 minutes.
- 7. Add the carrots and potatoes and cook for 15 – 20 minutes. Leave the lid cocked to reduce the liquid a bit.
- 8. Add the walnuts and raisins, etc. towards the end when the sauce is left to reduce over a very low flame. Cook until the octopus and veggies are done.
- 9. Feel free to add water, a little at a time, if you feel the consistency has thickened too much before the octopus and vegetables are tender enough.
- 10. Remove the bay leaf, put in a suitable bowl, preferably with a lid, and serve.
- A crusty loaf of Italian bread is the best companion for this dish See Photo. Well, maybe a wee jug of grape stompings. See Photo
People Who Like This Dish 3
- twill10 Cape Girardeau, MO
- Ladybug_MrsJ Ottawa, Canada
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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