Octopus Stew

This is a Maltese speciality.  Have you tried it before?  You can either enjoy the stew over some spaghetti or else by adding some quartered potatoes towards the end of cooking time.  You might even enjoy it as it is with some hot crusty bread.  You know what? I’m going for the latter….

Serves  4

Ingredients

2kg octopus cleaned and ink removed

2 tbsp olive oil

2 large onions finely chopped

3 cloves garlic

Some olives

1 tbsp capers

1 tsp Curry powder

Chili flakes

425g tomato pulp

1 glass red wine

2 tbsp red wine vinegar

150g tomato concentrate

250ml water

Salt and pepper

Method

Cut the octopus in bite-sized pieces

In a large pan heat the oil.  Add the chili flakes, add the onions and garlic cloves until golden

Add the octopus and cook for 4 minutes.  

Add the wine bay leaves, vinegar, tomato pulp, olives, capers, tomato concentrate and water.

Simmer for 1.5 hrs stirring occasionally.

Season, add oregano and parsley and cook for a further 10 minutes.

Your octopus is now ready and can be garnished with some fresh parsley