Maltese Octopus Stew with Spaghetti
A special pasta dish from Malta: octopus ragù cooked in a tomato and red wine sauce 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.
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