Maltese octopus stew with spaghetti is one of those special dishes that is absolutely worth trying at least once. This isn’t the kind of pasta dish you put on the table every week, but if you’re not put off by octopus, it can be a very pleasant surprise!
For one thing, it’s genuinely easy to make. It’s not a quick dish, but it doesn’t require much hands-on work. For another, it’s packed with all the flavors of Mediterranean Malta, and the result is a big, memorable flavor experience.
Plus, if you follow my recommendations for cooking octopus—see the link—then the main ingredient is guaranteed to be tender and flavorful. It’s worth saying that many people may dislike octopus only because it has never been prepared properly for them. But if you cook it well, it won’t be chewy; it will be wonderfully delicious and tender.
The Maltese Octopus Stew
The base of this special pasta dish is stuffat tal-qarnit, or Maltese octopus stew. Malta is an island country, so seafood is a regular part of the cuisine there, including octopus. This dish is practically one of the island nation’s national foods, and here I’m showing you a homemade version that can be considered authentic. Click the link to learn more about stuffat tal-qarnit.
There are several ways to serve Maltese octopus stew in Malta, but the version shown here is perhaps one of the most common. In other words, this ragù is used as a pasta sauce and served with spaghetti or another type of pasta.
If you have time to cook the octopus—this takes about an hour and a half; see the recipe—you don’t have to fuss over this dish much. But you can still bring a truly special meal to the table. Try it!
Maltese Octopus Stew with Spaghetti
Ingredients
- 14 oz spaghetti 400 g, 3.5 oz (100 g) per person
- 2 tbsp olive oil 30 ml
- 1 ½ lb octopus 700 g, 2 octopus arms
- 6.3 oz onion 180 g, about 1 ½ onions
- 4 cloves garlic
- 2.6 oz black olives 75 g, pitted
- 14 oz canned chopped tomatoes, polpa 400 g
- 1 oz capers 30 g, about 5 tsp
- 1.8 oz tomato paste 50 g, about 2 tbsp
- 1 ¼ cups red wine 300 ml
- 1 ¼ cups water or the octopus cooking liquid 300 ml
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp marjoram
- Zest of 1 lemon grated
- Salt
- 10.5 oz potatoes 300 g
- 3.5 oz green peas 100 g, frozen
Instructions
- If you’re using fresh octopus, freeze it for a few days. Let it thaw in the refrigerator for 18–24 hours, or at room temperature for 6–8 hours.
- Bring water to a boil in a pot. Add the octopus, then reduce the heat to the barest simmer and cook for 30 minutes.
- Take out the octopus, let it cool, and cut it into 1-inch (2–3 cm) bite-size pieces. Set the cooking liquid aside.
- Finely chop the onion and garlic.
- Heat a large pot, then add the olive oil and onion. Sauté the onion over medium heat until translucent. Add the garlic and sauté for another half minute.
- Add the canned tomatoes, olives, capers, tomato paste, and the spices: thyme, marjoram, parsley, and lemon zest. Pour in the wine, add the water or octopus cooking liquid, and bring everything to a boil.
- Add the octopus and cook over low heat for 30 minutes.
- Meanwhile, peel the potatoes and cut them into large cubes. Add them to the octopus along with the green peas. Once it comes back to a boil, cook for another 25–30 minutes, until the potatoes are tender.
- Cook the pasta according to the package directions in boiling salted water. Drain, and serve with the octopus ragù as the sauce.
