Maltese Octopus Stew

Ingredients

• 1 kg (2.2 lbs) octopus, cleaned and tentacles separated 1 kg (2.2 lbs) octopus, cleaned and tentacles separated
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional for a spicy kick) 1/2 teaspoon chili flakes (optional for a spicy kick)
• Salt and pepper to taste Salt and pepper to taste
• 500 ml (2 cups) fish or vegetable broth 500 ml (2 cups) fish or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the diced tomatoes and tomato paste to the pot, stirring well to combine. Cook for a few minutes until the tomatoes start to soften.
3. 3.
   Add the dried oregano, dried thyme, bay leaf, paprika, chili flakes (if using), salt, and pepper. Stir to coat the ingredients evenly.
4. 4.
   Add the octopus tentacles to the pot and pour in the fish or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for about 1.5 to 2 hours, or until the octopus is tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
6. 6.
   Once the octopus is cooked, remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Maltese Octopus Stew hot, garnished with fresh parsley. It pairs perfectly with crusty bread or fluffy couscous.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can either simmer the octopus for a longer period of time or use a pressure cooker. If using a pressure cooker, cook the octopus for approximately 30 minutes on high pressure.

Tips & Tricks

• For a richer flavor, you can marinate the octopus in lemon juice and olive oil for a few hours before cooking.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the stew during the last few minutes of cooking.
• Octopus can be quite tough if not cooked properly, so it's important to simmer it slowly over low heat to achieve the desired tenderness.
• Feel free to adjust the amount of chili flakes according to your spice preference.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Maltese Octopus Stew in deep bowls, allowing the diners to enjoy the flavorful sauce along with the tender octopus. Provide crusty bread on the side to soak up the delicious juices.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. You can also drizzle a little extra olive oil on top for a glossy finish. Serve the stew in rustic earthenware bowls to enhance the Mediterranean vibe.