Skip to main content

Stuffat Tal-Qarnita (Octopus Stew) #EattheWorld


Welcome to the August 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge

This month, we are sharing recipes from the island of Malta, here's the #EattheWorld line-up...


I saw this month's theme when I was on vacation in Hawaii and commented to Evelyn that I was going to re-watch a show that featured a restaurant owner in Malta. I just needed to remember what it was!

Turns out Maltese footballer Justin Haller started a restaurant and it was failing. He was featured on Restaurants on the Edge when show stars Karin Bohn, Nick Liberato, and Dennis Prescott help him revamp everything from his menu to the decor.

Halber 16 is located in the port city of Marsaxlokk whose name comes from the Arabic word marsa, meaning 'port' and xlokk, meaning 'southeast'. Inhabitants of the village are called Xlukkajri and are traditionally fisherman. The port was used by the Phoenicians, Carthaginians, and Ancient Romans and currently hosts an enormous fish market every Sunday. Dennis Prescott wanders through the market with Denise, a fish monger, whose family operates Rita's Fresh Fresh. He walks away with anchovies and whole fish. He didn't pick up any octopus, but I was inspired to make a Maltese octopus stew for this event.

Ingredients serves 4

  • 2 pounds baby octopus
  • 1 onion, peeled and diced
  • 2 Tablespoon olive oil
  • 3 to 4 cloves garlic
  • 1-1/2 cups tomato sauce
  • 3/4 cup red wine
  • 1/2 cup black olives
  • 2 tablespoons capers
  • zest and juice from 1 organic lemon
  • 1 Tablespoon each thyme, mint, basil and parsley
  • salt and pepper to taste


Fill a large pot with water and bring it to a boil. Drop the baby octopus into the boiling water and remove it from the heat immediately. Let stand for 1 minute, then drain and set aside.

In an another pot, heat olive oil and add in diced onions. Cook until the onions are translucent and softened, approximately 5 to 6 minutes. Stir in the garlic and cook until aromatic, approximately 1 to 2 minutes.

Pour in the tomato sauce and red wine. Bring to a simmer and fold in the olives, capers, and lemon zest. Stir in the blanched baby octopus, cover, and simmer for 45 minutes.

Uncover and stir in the lemon juice. Simmer, uncovered, for 15 minutes. Remove from heat and stir in your fresh herbs. Season to taste with salt and pepper. 

Serve immediately with crusty bread or over pasta if you prefer.

Bonus Wine Pairing

I paired this with the 2021 Las Jaras Glou Glou from Sebastopol. An eclectic blend of 50% Zinfandel, 19% Carignan, 15% Petite Syrah, 6% Mourvèdre, 6% Chardonnay, and 4% Cabernet Sauvignon. On the nose, the wine has layers of red fruit, tropical flowers, wet granite, and coffee grinds. On the palate, the wine is intense with even more red and black flowers and a balanced acidity that made it very food friendly. What a great wine.

That's a wrap on my Maltese offering. I can't wait to see what country Evelyne picks for us next month. Stay tuned.


  1. I like the idea of dunking bread in there instead of pasta. I might try using large octopus since those are more readily available to me than baby ones. Most times around here they have the baby octopus already marinating in some seafood salad.

  2. This sounds wonderful and the pairing sounds amazing as well.

  3. So cool about the show. Niw I want to see it. And I just adore this octopus stew!

  4. I some how never ventured to tasting octopus, but this dish definitely looks tempting!

  5. I have absolutely come to love octopus in the last few year. This looks like a fantasting way to prepare it. Thanks for the great wine pairing, too.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t