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...

Malta
from bbc.com

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

Procedure

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.

Comments

  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.

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

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

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

    ReplyDelete
  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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas