Octopus Stew (Stuffat tal -Qarnit)

Nicole here again, as you know I have a serious passion for cooking. Ever since the first publication of this recipe back in 2013, the Stuffat tal-Qarnit is one of my food blog's most sought after recipe postings. After almost a decade of this popular posting, it was in need of an update with additional notes and images from its original publication.

One of the most important days that I look forward to all year is December 24, Christmas Eve. The day is usually spend cooking a fantastic feast with family. We prepare a number of different fish dishes that are grilled, baked, stewed and fried which make the house smell delicious! One of my absolute, all-time favourite Christmas dishes is my late father's famous octopus stew or Stuffat tal-Qarnit, pronounced, 'arnita' in Maltese. 

Traditionally this dish is served over a plate of spaghetti but in our house, we usually enjoyed it with a crust of bread, omitting potatoes in the dish to allow the octopus to be the star of the dish. The stew is cooked for a number of hours in white wine and tomato sauce until the octopus is tender and flavourful. 

A true winner in our house every Christmas!

Wine Pairing: Cabernet Sauvignon

Cooking Time: 4.5-5 hours

What you Need

2 frozen octopi (I resort to the Ferma brand)

2 tbsp. white vinegar

3 medium diced onions

3 chopped garlic cloves

1 1/4  cup dry white wine

1 can of tomato paste (conserva)

2 cups of tomato sauce

2/3 cup of extra virgin olive oil

2/3 cup of black olives (whole, cured olives are best)

1-2 tsp. black ground pepper

1-2 tsp. coarse sea salt

11/2 tbsp. capers

1-2 tbsp. chopped parsley

drizzle of olive oil

How to Make it Happen

1. Remove the octopi from the package and rinse in cold water.

   

   Rinse octopi in cold water, here it is slightly thawed from the freezer

   
   
2. Fill a large pot or dutch oven with cold water and add white vinegar. Place the octopi in the pot of water and bring to a boil. Vinegar is an essential ingredient as it helps soften the octopi as it cooks.
3. Once the octopi has come to a boil, reduce the temperature to medium-low heat and simmer for an additional 2 hours. The octopi will expand and become tender as it continues to cook.
4. Remove the octopi from the pot and allow to cool in a strainer. 

   

   Allow octopi to cool in a strainer

   
   
5. Once cooled, use a pair of scissors to cut the octopi into bite-size pieces.

   

   Use a pair of scissors to cut into bite-sized pieces

   
   
6. Place the octopi back into the large pot or dutch oven and add the diced onions, chopped garlic and a 1-2 tablespoons of extra virgin olive oil. Sauté until the onions become translucent.
7. Now add the dry white white and simmer for 2-5 minutes. QUICK TIP: Traditionally this recipe uses red white which can also be used as a substitute. I use a dry white wine as it helps lighten the recipe, adding a floral notes to the octopi stew. (A Sauvignon Blanc or a Pinot Grigio works well). 

   

   Use a Sauvignon Blanc or Pinot Grigio to flavour the octopi and allow to simmer.

   
    
8. Next, add the tomato paste, tomato sauce and remaining olive oil to the octopi. PLEASE NOTE: The quantity of the olive oil in this recipe is substantial but it will provide flavour to the octopi as it continues to cook. 

   

   Add the remaining extra virgin olive oil to the octopi stew 

   
   
9. Season the stew with salt and pepper and allow to cook on medium-low heat for an additional 2-2.5 hours. Ensure to stir the stew occasionally.
10. In the last 30 minutes of cooking, add the black cured olives (or incorporate sliced olives) and the capers and continue to simmer on medium-low heat. If you select whole, black cured olives, ensure to inform your guests of the olive pits/stones. Serve the stew over pasta or plate as is with a crust of bread. Sprinkle with chopped parsley and drizzle with olive oil.