Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Qarnit bit-Tewm - Octopus with Garlic
Tender octopus with garlic, parsley and plenty of olive oil! A perfect appetizer on its own, or for dinner!
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Course:
Appetizer, dinner, lunch
Cuisine:
European, Maltese, Mediterranean
Keyword:
Octopus, Qarnit, tewm
Servings:
6
Ingredients
1
kg
octopus
6
garlic cloves
minced
juice of half a lemon
1
tbsp
red wine vinegar
4
tbsp
olive oil
a bunch of parsley
chopped
1/2
tsp
chili flakes
optional
2
bay leaves
1
tbsp
peppercorns
salt and pepper
to taste
Instructions
In a large heavy bottomed pot, add a table spoon of olive oil, bay leaves and peppercorn. Place it on medium heat.
Immediately, add the octopus to the pot and cover. Let it cook for about 45 minutes or an hour, or until you can pierce it easily with a fork.
When ready drain the octopus and let it cool for a few minutes. Reserve some of the water released from the octopus.
In a small bowl combine together the olive oil, red wine vinegar, minced garlic, chopped parsley, chili flakes and lemon juice. Set aside.
Chop the octopus tentacles into small pieces of about 3 cm in size and place into a large bowl.
Mix the octopus with the prepared mixture and add about a tablespoon of the juices which the octopus released while cooking.
Season with salt and pepper to taste. Sprinkle some extra parsley on top.
Serve immediately or cold. It can stay in the fridge in an air tight container for about 2 days.